Sea Salt Caramel Chiffon Cake
Overview
I really like the taste of caramel recently, so I made a recipe from Qi Qi, and the finished product came out great👍
Tags
Ingredients
Steps
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First make the caramel sauce; pour 40g of white sugar into the pot, add 15g of cold water, heat over medium-low heat until golden brown, turn off the heat, pour in 45g of hot water and caramel and mix evenly, add 2g of sea salt and stir evenly to create sea salt caramel sauce;
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Separately put the egg whites and egg yolks into two basins;
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Pour 50g vegetable oil and 65g caramel sauce into a bowl, beat with egg beater evenly;
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Sift in 80g of low-gluten flour and stir in a "z" shape until there is no dry flour;
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Add 4 egg yolks and continue to stir in a "Z" shape until evenly mixed and set aside;
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Preheat the oven to 145 degrees, add a few drops of lemon juice to the egg whites, beat with an electric egg beater at low speed and when fish-eye bubbles appear, add one-third of the white sugar;
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When whipping to thick foam, add one-third of the sugar;
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Beat until the texture does not disappear and then add the remaining white sugar;
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Finally beat until stiff;
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Use a spatula to scoop out one-third of the egg whites, pour into the egg yolk paste and mix evenly;
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Pour in the remaining two-thirds of the egg whites and continue to mix evenly;
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Pour into the mold, lift the mold and shake it downwards a few times;
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Preheat the oven "upper tube 120 degrees, lower tube 150 degrees, time 50 minutes, bake for 25 minutes, cover with tin foil until the end;
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After coming out of the oven, lift the mold downwards and shake it for a few times, then turn it upside down to let it dry thoroughly and take it out;
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Finished product pictures
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Finished product pictures