Carrot Chiffon Cake

Taste: Sweet and fragrant; Technique: Baking; Time: One hour; Difficulty: Easy.

Carrot Chiffon Cake Cooking Steps

Crush the carrots in a blender and set aside.

Wash the lemon, scrape the yellow zest.

Extract lemon juice.

Separate egg whites and yolks, freeze egg whites until icy.

Combine egg yolks with crushed carrots, corn oil, milk, lemon zest, and lemon juice, mix well.

Add cake flour in a “Z” shape to avoid gluten formation and ensure smooth batter.

Add granulated sugar in three parts to the egg whites, beat until stiff peaks form, then fold in cornstarch until stiff peaks with sharp corners appear.

Fold egg whites into the egg yolk mixture in three parts.

Pour the batter into an 8-inch chiffon cake pan, gently tap a few times, then bake in a preheated oven at 150 degrees for 50 minutes.

Remove from the oven, invert and cool in the pan before unmolding.