Recipe of Perfect Carrot Chiffon Cake
Carrot Chiffon Cake Recipe
Hello, I'm Caroline. Today, I will show you a way to prepare carrot chiffon cake recipe. Never miss today's recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Carrot Chiffon Cake Recipe
Carrot Chiffon Cake is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It is simple, it's quick, it tastes delicious. They're fine and they look fantastic. Carrot Chiffon Cake is something that I've loved my whole life.
Carrot Chiffon Cake is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. They're nice and they look wonderful. Carrot Chiffon Cake is something that I've loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook carrot chiffon cake using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Carrot Chiffon Cake:
- Prepare 4 of Egg whites.
- Prepare 3 of Egg yolks.
- Make ready 1 of Carrot.
- Take 20 ml of Lemon.
- Take 90 grams of Cake flour.
- Prepare 60 grams of Sugar.
- Make ready 3 tbsp of Vegetable oil.
Instructions to make Carrot Chiffon Cake:
- Grate the carrots and wrap in cheesecloth or cotton gauze. Squeeze out about 60 ml of the juice and set aside. Separate the egg whites from the egg yolks..
- Put the egg whites in a bowl and add a pinch of salt. Whip with a whisk until thick and white. Add half the sugar and whip. When it forms stiff peaks, it's ready..
- Put the egg yolks in a separate bowl and mix with the remaining sugar until creamy. Add the oil, squeezed out carrot juice from Step 1, and lemon juice in that order, and mix well with each addition. Next, add the sifted flour and mix well..
- Add about 1/3 of the meringue from Step 2 and mix well with a whisk. Add half of the remaining meringue and mix it in with a rubber spatula. Once mixed, add the remaining meringue and mix well..
- Pour the batter from Step 5 into a chiffon pan. Lightly lift and drop the pan on your working surface to remove air bubbles. Bake at 170℃ for 40 minutes. (If ten minutes into baking you use a knife to lightly cut equally-spaced lines on the top of the cake, it will expand equally.).
- Done! Drop the pan onto a table from a height of about 30 cm to prevent shrinking..
- Rest the cake pan upside down on a cup (or something similar). Remove from the pan when completely cooled..
- I used the remaining carrot juice and grated carrots to make carrot rice. It was so pretty and sweet!.
So that's going to wrap it up with this special dish carrot chiffon cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let's cook!
