Main Ingredients:
Carrot Puree: 60g; Carrot Juice: 60g; Egg Yolks: 5; Egg Whites: 5.
Additional Ingredients:
Milk Powder: 20g; Cake Flour: 110g; Corn Oil: 30g; Sugar: 50g.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Carrot Chiffon Cake Cooking Steps
Chop the carrots into pieces and put them into a food processor.
Pour in water and use a food processor to blend the carrots into juice and carrot bits.
Mix egg yolks, milk, milk powder, 20g sugar, and 30g corn oil.
Add the carrot bits and mix well.
Sift cake flour and gradually fold into the carrot egg yolk mixture.
Evenly fold the cake batter and set aside.
Whip the egg whites until foamy, gradually add sugar, and continue beating until stiff peaks form.
Fold the whipped egg whites into the carrot batter in three additions. Do not overmix to avoid deflating the batter.
Pour the batter into a cake pan, tap on the counter to remove air bubbles, and bake at 150 degrees Celsius for 45 minutes. Invert the cake immediately after baking and let it cool before unmolding.
