Carrot Chiffon

Overview

I made a small cake with the remaining grated carrots from making carrot snack packs. It didn’t affect the taste of the cake at all. I couldn’t taste the carrots. The color was beautiful and the taste was very good

Tags

• baking
• cake flour
• carrot juice
• corn oil
• egg yolk
• milk powder
• sugar
• grated carrots
• protein

Ingredients

Steps

1. 1 Cut the carrots into chunks and place in a food processor.

   

2. 2 Pour in water and use a food processor to puree the carrots into juice and grated carrots

   

3. 3 Mix egg yolk, milk, milk powder, 20g sugar, 30g corn oil

   

4. 4 Add grated carrots and mix well

   

5. 5 Sift the flour several times and add it to the carrot and egg yolk paste and mix

   

6. 6 Fold the cake batter evenly and cover it with a lid and set aside

   

7. 7 Take out the egg whites, beat them at high speed until they form fish-eye bubbles, then add 1/3 of the fine sugar. Use an electric whisk to beat until the volume doubles, then add 1/3 of the fine sugar. Continue beating until the hook can be pulled out, add the remaining fine sugar and continue beating. Beat at high speed until wet peaks form.

   

8. 8 Add the beaten egg whites into the carrot and egg yolk batter in three batches and mix evenly. Do not stir in circles, otherwise it will defoaming. Mix the cake batter evenly

   

9. 9 Lift the cake batter 10 centimeters and pour it into the cake mold. Tap it on the counter a few times to pop out any big air bubbles in the batter. Turn on the upper and lower heat of the oven at 150 degrees. After taking it out of the oven for 45 minutes, immediately lift the cake and shake it twice to release some gas and turn it upside down immediately. After cooling, remove the film