Tomato chiffon cake

Overview

Another combination of tomatoes and eggs, it is light, soft and has a unique flavor. A chiffon cake with no water, no oil and no additives.

Tags

• baking
• cake flour
• egg
• tomato
• white sugar

Ingredients

Steps

1. 1 Separate the egg whites from the yolks, and the container into which the egg whites are poured should be clean, water-free and oil-free.

   

2. 2 Beat the egg whites with a few drops of white vinegar, then add the sugar in three batches.

   

3. 3 Add the white sugar when the foam is thick, fine, and textured.

   

4. 4 Whisk until the triangular tip is firm and not bent after lifting the chopsticks. Put it in the refrigerator and then make the egg yolk paste.

   

5. 5 Wash and peel the tomatoes. If you like them to be chunky, cut them into small cubes. If you don’t like them, you can use a food processor to make juice. (It should be noted here that both tomatoes are small in size. One of them contains a lot of water and the seeds have been removed.)

   

6. 6 Beat the egg yolks, be careful not to beat them, add the tomatoes and stir evenly.

   

7. 7 Sift in the flour, sift the flour twice in advance and mix evenly.

   

8. 8 It will be very thick after mixing evenly, but it will not become chewy.

   

9. 9 Take a small amount of egg white foam and mix with the egg yolk paste, stir evenly. The egg yolk paste is very thick, take a few more egg white bubbles and mix.

   

10. 10 After mixing evenly, pour it back into the egg white foam and stir evenly.

    

11. 11 The mixed cake batter is smooth, delicate and has a light red color. The color is not visible in the photo taken at night.

    

12. 12 Pour into the mold, no need to shake the mold, the cake batter is not thick and cannot bring in big air bubbles.

    

13. 13 Heat the oven to 180 degrees and lower the heat to 150 degrees. Bake for 30 minutes until cooked. Remove from the oven and unmold after cooling. Unmold the cake while it's hot and it's easy to tighten the waist.