How to make watermelon chiffon cake

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  1.Prepare ingredients

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  2. Separate the egg whites and yolks into a clean, water-free and oil-free basin.

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  3. Add corn oil and milk to the egg yolk and mix well.

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  4. Then sift in low-gluten flour and mix well.

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  5. Add a few drops of lemon juice to the egg whites and start to beat (add the white sugar in three times) and beat until Dry foaming is enough.

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  6.Put 1/3 of the egg white into the egg yolk paste and stir evenly

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  7. Pour the mixed batter into the remaining egg whites and mix evenly.

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  8. Divide the batter into two portions (2/3+1/3) and oven at 140 degrees Start preheating.

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  9. Then sift the red yeast powder into 2/3 of the batter and stir quickly evenly Pour into the bottom layer of the mold.

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  10. Take half of the remaining batter and cover it with the red batter

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  11. Sift matcha powder into the remaining half of the batter, stir quickly and cover it on the original batter , shake it slightly to release big bubbles.

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  12.Put it into the preheated oven and bake at 140 degrees for 45 minutes.

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  13. After taking it out of the oven, shake it a few times and turn it upside down to cool down before demoulding.

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  14. Melt the chocolate pen with water and draw watermelon seeds on the cake.

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  15.Delicacy and beauty coexist

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  16.Enjoy