Two-color vegetable chiffon

Overview

I recently fell in love with alfalfa. My mother delivered it all the way from Hebei. I made it in a different way for my baby and family. Today I used it and carrots to make a chiffon cake. It tastes really amazing. Are you drooling after looking at the picture?

Tags

• baking
• alfalfa
• cake flour
• corn oil
• egg yolk
• white sugar
• carrot
• protein

Ingredients

Steps

1. 1 All ingredients are ready

   

2. 2 After the vegetables are juiced, add the egg yolks and corn oil and mix well. Sift in the low flour and mix well and set aside

   

3. 3 After the egg whites are beaten into fish eyes, add sugar for the first time and continue beating at high speed

   

4. 4 Whipped egg whites

   

5. 5 Add one-third of the egg whites to the vegetable juice, then pour the batter into the egg whites and mix well

   

6. 6 Pour the vegetable paste layer by layer, then preheat the oven for 15 minutes, bake at 156°C for 50 minutes and the finished product is out of the oven

   

7. 7 It's so soft when you take a bite!