Carrot Chiffon Cake

Taste: Sweet; Method: Baking; Time: One hour; Difficulty: Moderate.

Carrot Chiffon Cake Cooking Steps

Peel and chop the carrots

Blend into a puree

Add vegetable oil and 20g of granulated sugar to the carrot puree

Separate the eggs and beat the egg yolks directly into the carrot puree bowl

Gradually add 80g of granulated sugar to the egg whites, beat until stiff peaks form

Use an electric mixer to beat the egg yolk mixture until smooth

Sift in the cake flour

Use an electric mixer to mix the egg yolk mixture evenly

Add one-third of the egg white foam to the egg yolk mixture and mix well

Pour the mixed cake batter back into the egg white foam bowl

Combine evenly

Pour the cake batter into a greased deep baking pan, shake vigorously a few times

Place in a preheated oven on the lower rack, bake at 130 degrees Celsius for 30 minutes, then switch to 135 degrees Celsius and bake for another 30 minutes

Once evenly browned, remove from the oven, shake a few times, invert, cool, then unmold and cut into pieces

Finished Product

Finished Product