Micro How to make Feng Zimi Healthy Chiffon Cake

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  1.The materials are ready (this amount is suitable for a 6-inch cake mold, there will be some leftover)

• 2.Separate egg white and yolk.
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  3.Add corn oil and water to the egg yolk liquid and stir evenly ; In another basin, sift the purple rice flour and corn starch separately and mix well.Finally, mix the two.If particles appear during the mixing process, you can filter it again with a mesh sieve.

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  4. Picture of the finished purple rice batter, the batter must be stirred evenly , the presence of particles will affect the taste (already tried it once)

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  5.Add an appropriate amount of lemon juice/white vinegar to the egg whites, use a whisk to beat until it becomes foamy, add white sugar in three batches, beat until the whites can pull out short upright corners, then add the whites to the batter in three batches, remember Stir well each time before proceeding to the next time.

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  6.Pour the mixed batter into a 6-inch cake mold , place the mold on the table and shake it twice to knock out the air bubbles inside.The remaining batter can be poured into the cupcake mold.

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  7. Preheat the oven for 10 minutes, heat up and down to 160 degrees, Bake for about 50 minutes, take out and invert, wait for the cake to cool and unmold.

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  8. Whip the light cream with sugar, spread it on the surface of the cake, and finally Sprinkle chopped peanuts and fruits as decoration according to personal preference.

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  9.6-inch cake is suitable for 3-4 people, the number of people If too much, the amount of ingredients will also need to be increased

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  10.This style is purple The rice cake is super soft