Main Ingredients:
Egg Yolks: 2; Corn Oil: 26g; Milk: 50g; Low-gluten Flour: 47g; Parmesan Cheese Powder: 33g; Egg Whites: 2; Fine Sugar: 40g.
Additional Ingredients:
Cream of Tartar: a little bit.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.
Step-by-Step Cooking Instructions for Parmesan Chiffon Cake
Ingredients: 2 egg yolks, 26g corn oil, 50g milk, 47g low-gluten flour, 33g Parmesan cheese powder, 2 egg whites, 40g fine sugar, a little cream of tartar
Pour egg yolks, corn oil, and milk into a bowl, mix well.
Sift in the flour,
Add the cheese powder,
Mix well, set aside.
Beat egg whites with cream of tartar into coarse foam, add sugar in three portions and beat.
Beat until semi-dry foam.
Take one-third of the egg white mixture into the egg yolk mixture, mix well.
Pour back into the egg whites,
Stir into a uniform batter.
Pour into a 6-inch removable bottom round pan, tap to remove large bubbles, smooth the surface.
Place in the oven, middle-lower rack, 130 degrees Celsius, bake for about 60 minutes.
Immediately invert the cake after baking.
Flip the cake after cooling.
Remove from the pan.
