Chiffon Cake with Green Sauce

Overview

Maybe because I used milk in the recipe, the color of the chiffon baked with green sauce is a bit light, but it does not affect the taste and has a light fragrance.

Tags

• baking
• afternoon tea
• corn oil
• egg
• green juice powder
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Mix green juice powder and cake flour.

2. 2 Add corn oil to milk.

3. 3 Stir with hand until emulsified.

4. 4 Add sifted low-gluten flour and green juice powder.

5. 5 Stir in one stroke until there is no dry powder.

6. 6 Add egg yolks.

7. 7 Blend until fine and smooth.

8. 8 Add a few drops of white vinegar or lemon juice to the egg whites and beat until coarsely frothy, then add the fine sugar in three increments.

9. 9 Beat to a small hook state.

10. 10 Add one-third of the egg whites into the egg yolk batter and mix evenly.

11. 11 Pour the evenly mixed batter into the remaining egg whites.

12. 12 Continue to stir evenly until smooth and smooth.

13. 13 Pour into the Xuechu seven-inch hollow mold to clear the air bubbles.

14. 14 Preheat the oven to 160 degrees with upper and lower heat, lower rack, and bake for 45 minutes.

15. 15 Remove from the oven, turn upside down and let cool before unmoulding.

16. 16 Beautiful.

17. 17 A hint of green.