Dried fruit chiffon cake
Overview
Soft and delicate, I love chiffon the most.
Tags
Ingredients
Steps
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Prepare the ingredients.
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Separate the egg whites and yolks, pour the milk and corn oil into the egg yolk basin, and mix evenly with a manual egg beater.
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Sift the cake flour into the egg yolk paste, and use a figure-8 pattern to mix the egg yolk paste and cake flour.
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Use a rubber spatula to spread some of the low-flour particles in the egg yolk paste into the basin and set aside for later use (cover the basin with plastic wrap to prevent the surface of the egg yolk paste from drying out).
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Beat the egg whites into a clean, water-free and oil-free basin, drop in a few drops of lemon juice and stir into large fish-eye bubbles, then add 90 grams of sugar in three batches; add the first time to make larger fish-eye bubbles, the second time to make a very fine foam, the third time to add the egg whites and beat until slightly textured
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Beat the egg whites until they have clear texture, and when you lift the egg beater to form a small upright triangle, dry foam is ready (be careful not to overbeat)
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Take 1/3 of the egg white paste and mix it with the egg yolk paste (use a figure-8 technique or stir gently from bottom to top, do not stir in circles.)
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Mix the remaining egg white batter with the egg yolk batter in two batches.
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Pour half of the batter into the mold and sprinkle dried fruits evenly.
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Pour in the remaining batter and tap it on the counter a few times to release any big air bubbles in the batter.
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Preheat the oven in advance to 145 degrees and bake the middle and lower layers for 50-60 minutes. (The temperature of my oven is on the high side.) Immediately after the test, take it out and let it cool down to remove from the mold.
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A bit sticky.
