Parmesan chiffon cake

Overview

I bought a can of cheese powder and forgot why. As I watched it getting older day by day, I gradually felt a growing sense of urgency in my heart. Start looking around for solutions again, no longer digging into the original reasons. The Parmesan chiffon looks good, and the biggest highlight is that you can consume more cheese powder. The cake looks pretty good, and it's not too cracked. It just seems to have a few more holes, so I'm pretty satisfied with it. The taste of the cheese is not particularly strong, and there are tiny particles of cheese mixed in between the soft texture, giving it a slightly salty taste, which is delicious. . . .

Tags

• baking
• cake flour
• corn oil
• cream of tartar
• egg yolk
• parmesan cheese powder
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Ingredients: 2 egg yolks, 26 grams of corn oil, 50 grams of milk, 47 grams of cake flour, 33 grams of Parmesan cheese powder, 2 egg whites, 40 grams of fine sugar, a little bit of tartar powder

   

2. 2 Pour the egg yolk, corn oil, and milk into a bowl and mix evenly.

   

3. 3 Sift in the flour,

   

4. 4 Pour in cheese powder,

   

5. 5 Mix well and set aside.

   

6. 6 Beat the egg whites and cream of tartar into a rough foam, then add the sugar in three batches and beat.

   

7. 7 It becomes dry foaming.

   

8. 8 Add one-third of the egg whites to the egg yolk batter and mix evenly.

   

9. 9 Pour back into the egg whites,

   

10. 10 Mix into a uniform batter.

    

11. 11 Pour into a 6-inch removable bottom round mold, make big bubbles and level the surface.

    

12. 12 Put it in the oven, middle and lower layers, heat up and down at 130 degrees, and bake for about 60 minutes.

    

13. 13 Pour immediately out of the oven.

    

14. 14 Turn over after cooling.

    

15. 15 Remove from the mold.