Main Ingredients:
Eggs: 3; Cake flour: 80g; Water: 50ml; Knife Rice Bran Oil: 30ml; Carrots (grated): 30g; Lemon juice: a few drops.
Additional Ingredients:
Caster sugar (for egg yolk): 10g; Caster sugar (for egg white): 20g; Salt: 3g.
Taste: Sweet and savory; Technique: Baking; Time: One hour; Difficulty: Moderate.
Detailed Steps for Making Carrot Chiffon Cake
Separate egg yolks and whites, grate or shred carrots, and prepare other ingredients.
Add salt and 10g sugar to egg yolks, mix until sugar dissolves.
Add water and Knife Rice Bran Oil, mix well.
Add grated carrots and mix well.
Sift in cake flour and mix to form a thick egg yolk batter without lumps.
Beat egg whites with a few drops of lemon juice until foamy, then add 20g sugar in three additions, beat until stiff peaks form.
Take 1/3 of the egg whites and fold into the egg yolk batter.
Pour the above mixture into the remaining 2/3 of the egg whites.
Fold in gently in a J-shaped motion.
Pour into the mold.
Bake at 165 degrees for 40 minutes. Remove from oven, shake gently, and invert to unmold.
