Carrot Chiffon

Overview

Carrots are rich in nutrients. Not only can they be used in various cooking, they are also great for baking! Since I made carrot chiffon cake last time, it tastes really good. I happened to have a bag of carrot puree in the freezer, so I made carrot chiffon today in a deep baking pan. I used 7 eggs and made a large portion. After cutting it into pieces, I gave six pieces to my neighbors. Naturally, I want to share good things with everyone.

Tags

• baking
• breakfast
• afternoon tea
• cake flour
• carrot puree
• egg
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Peel and cut carrots into pieces

   

2. 2 Crush with a mixer

   

3. 3 Add vegetable oil and 20 grams of sugar to the carrot puree

   

4. 4 When separating the eggs, beat the egg yolks directly into the carrot clay pot

   

5. 5 Add 80 grams of sugar to the egg whites in three batches and beat until dry and foamy

   

6. 6 Use an electric mixer to beat the egg yolk batter evenly

   

7. 7 Sift in low-gluten flour

   

8. 8 Use an electric mixer to stir the egg yolk batter evenly

   

9. 9 Add one-third of the meringue to the egg yolk batter and stir evenly

   

10. 10 Pour the mixed cake batter back into the meringue bowl

    

11. 11 Mix well

    

12. 12 Pour the cake batter into a deep baking pan lined with oilcloth and shake it several times

    

13. 13 Place in the middle and lower racks of the preheated oven, heat up and down to 130 degrees for 30 minutes, turn to 135 degrees, and bake for 30 minutes

    

14. 14 After coloring evenly, take it out of the oven and shake it hard a few times, invert it, cool it and then remove it from the mold and cut it into pieces

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures