Nut Raisin Chiffon

Overview

I have always loved Qifeng. In the past, in order to facilitate demolding, I always stuck a piece of oil paper on the mold, and the final product would always shrink a little. A few days ago, I saw Tzuyu’s mother’s perfect chiffon recipe. She only reduced the sugar and followed the other procedures strictly. It was super awesome.

Tags

• baking
• afternoon tea
• cake flour
• egg
• olive oil
• raisins
• sugar
• cashew nuts
• milk

Ingredients

Steps

1. 1 A large collection of raw materials. Sift the flour in advance, chop the cashews and raisins and set aside.

2. 2 The egg yolk and protein are separated, especially the egg white basin must be free of water and oil.

3. 3 Add 20 grams of sugar to the egg yolks and mix evenly with a hand whisk. Add olive oil and milk and mix well. Mix until the egg yolk becomes white and emulsified.

4. 4 Add chopped raisins and cashew nuts and mix well.

5. 5 First preheat the oven to 175 degrees, then add a few drops of white vinegar to the egg whites, add 30 grams of sugar in three batches, and beat at high speed until dry peaks form.

6. 6 Just lift the egg beater to a small right angle.

7. 7 Pour the batter into an 8-inch round pan and gently tap it on the table to release big bubbles.

8. 8 Place in the oven on the second to last level, temperature 160 degrees, and time 40 minutes.

9. 9 Do not open the oven halfway. Will be released soon when the time is up.

10. 10 Fold upside down and let it cool completely. Use a stripper to score a circle around the mold.

11. 11 The demoulding was successful, and the cake basically only shrank slightly at the top.

12. 12 The wheels and brackets are clear, flat and without collapse or retraction.

13. 13 It can be used to make decorated cakes, and it’s great to eat as it is. The internal tissue is delicate, soft and elastic.