Buckwheat Matcha Cranberry Chiffon Cake

Overview

Certain flavonoids in buckwheat also have antibacterial, anti-inflammatory, cough-relieving, antiasthmatic, and expectorant effects. Therefore, buckwheat is also known as an anti-inflammatory food. In addition, these ingredients also have the effect of lowering blood sugar.

Tags

• baking
• afternoon tea
• buckwheat flour
• corn oil
• corn starch
• dried cranberries
• egg
• matcha powder
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 To make cakes in summer, use eggs that have been refrigerated. Separate the egg whites and egg yolks into two oil-free and water-free bowls. Add 20 grams of white sugar to the egg yolks and mix well;

   

2. 2 Put 40 grams of corn oil and 100 grams of milk into the egg yolk. Mix each ingredient and add the next one;

   

3. 3 Sift in the mixed flour (100g buckwheat flour, 20g cornstarch, 10g matcha powder and mix well), stir until there are no particles, and put it in the refrigerator for later use in summer;

   

4. 4 Preheat the oven to 150 degrees, take out the egg whites from the refrigerator, add a few drops of lemon juice (a few drops of white vinegar will also work), use low speed to make bubbles, add 1/3 of the white sugar, beat at high speed until it has some texture, add the second sugar;

   

5. 5 Beat at medium speed until the beater forms a large hook when you lift it, add the last 1/3 of the sugar, beat at low speed until it forms a small sharp hook when you lift the egg beater;

   

6. 6 Scoop 1/3 of the meringue into the egg yolk bowl

   

7. 7 Mix well

   

8. 8 Pour the egg yolk paste into the egg white basin, use a spatula to mix with the S-cut method, add the cranberries, mix for a few times, and pour into the mold (I was so busy that I forgot to take a photo)

   

9. 9 Smooth the surface, shake it twice on the table, put it into the middle rack of a preheated oven at 150 degrees, and bake for 50 minutes (depending on the temperament of each oven);

   

10. 10 After taking it out of the oven, shake it a few times on the table, turn it upside down and wait until it cools to unmold.

    

11. 11 Slicing is okay. (This is my chiffon cake debut)