Blackcurrant milk oil-free chiffon cake
Overview
Love life, love health, and even more love food. The oil-free chiffon cake is much less burdensome to eat. With the addition of dried fruits, the amount of sugar can be reduced appropriately.
Tags
Ingredients
Steps
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Ingredients: eggs, black currants, milk, sugar, flour, cornstarch (the two flours have been mixed), salt.
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Rinse the blackcurrants with cold water and let them soak for a while.
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Separate the egg whites from the yolks.
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Add sugar to egg yolks and stir evenly with a spatula.
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Add milk and mix well.
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Add sifted flour.
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Mix well and set aside.
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Add the remaining sugar to the egg whites, a few drops of white vinegar and salt.
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Use an electric egg beater to beat slowly and then quickly until it is smooth and bubble-free, the protein paste does not flow, and there are small sharp corners on the egg beater.
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Scoop one-third of the egg white into the egg yolk paste, turn the basin with your left hand, and use the spatula in your right hand to gently stir from the 2 o'clock direction to the 8 o'clock direction from the bottom back and forth until the egg yolk paste and egg white are evenly mixed.
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Pour the stirred egg yolk paste into the remaining egg whites, and stir in the same way until even and without any egg white particles.
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After taking the blackcurrants out of the water, dry them with a dry towel.
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Sprinkle into cake batter and mix evenly.
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Preheat the oven to 140 degrees in advance, with upper and lower heat. Pour the mixed egg batter into the mold. After preheating is completed, put the cake mold into the oven and bake for 45 minutes. Observe the coloring and ripeness of the cake, and cover it with tin foil.
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Finished product
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Finished product
