Wheat germ chiffon cake

Overview

Adding nutritious, delicate and soft wheat germ to the chiffon cake will not only keep the taste unchanged, but also increase the cake's nutrition a lot. Let's look for nutritious and healthy food in the sweetness. . .

Tags

• baking
• corn starch
• egg
• wheat germ
• white sugar
• milk
• plain flour

Ingredients

Steps

1. 1 Ingredients: eggs, sugar, milk, cornstarch and plain flour (already weighed and mixed together), wheat germ.

   

2. 2 Separate the egg whites from the yolks.

   

3. 3 Add 6 grams of white sugar to the egg yolks and 16 grams of white sugar to the egg whites.

   

4. 4 Use a spatula to stir the egg yolks and sugar evenly, add the milk and stir again.

   

5. 5 Add sifted cornstarch and plain flour and stir until no dry powder remains.

   

6. 6 Set aside the stirred egg yolk paste.

   

7. 7 Add white vinegar and salt to the egg whites and beat with an electric whisk until dry peaks form.

   

8. 8 Add one-third of the egg whites to the egg yolk paste and mix evenly with a spatula.

   

9. 9 Pour the egg yolk paste into the remaining egg whites, and mix gently using a stirring technique.

   

10. 10 Add the wheat germ and stir gently. At this time, you can preheat the oven to 180 degrees and 170 degrees.

    

11. 11 This is the mixed egg batter.

    

12. 12 Pour the egg batter into the mold, put the mold into the preheated oven, bake at 180 degrees and 170 degrees for 15 minutes.

    

13. 13 Finished product.