Black Sugar Fruit Cake Chiffon Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.

Detailed Steps for Making Black Sugar Fruit Cake Chiffon Cake

Prepare all ingredients. Mix rum and water, crush black sugar or brown sugar if clumped, preferably sifted. Separate egg yolks and whites.

Freeze egg whites until there is a thin layer of ice around the edges.

Add 20g of brown sugar to egg yolks and stir until dissolved, then add rum, water, and corn oil.

Stir for about 5 minutes until emulsified. The cake texture will be more moist after emulsification. (Emulsification is not whipping, do not use excessive force.)

Mix low-gluten flour and whole wheat flour, sifted. Pour the bran from sifting into the egg yolk mixture. Mix until no dry flour remains.

Add 40g of brown sugar to egg whites in three portions and beat until about 8 minutes. (You can preheat the oven to 200 degrees while beating the egg whites.)

Add 1/3 of the egg whites to the egg yolk mixture and fold evenly.

Then fold in the remaining egg whites evenly.

Add dried fruits and nuts, mix well.

Pour into the mold, smooth the top, and tap a few times. Place in a preheated oven at 170 degrees Celsius and bake for 35 minutes. (Adjust the temperature according to your oven, mine with two eggs is 160 degrees Celsius top heat and 170 degrees Celsius bottom heat for about 28 minutes.) After baking, drop the cake from a height, then immediately invert and remove from the mold to cool.