How to make carrot juice chiffon cake

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  1.First, beat the egg whites and egg yolks into oil-free and water-free basins

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  2.Then add corn oil and carrot juice to the egg yolk and stir evenly

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  3.Then sift the cornstarch and low-gluten flour into the egg yolk paste

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  4.Use a manual egg beater to stir evenly until there are no particles.Do not stir in circles, but up and down.

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  5.Add white vinegar to the egg whites and beat with an electric mixer at medium speed until coarse foam.Add one-third of fine sugar and continue beating at medium speed for one minute.

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  6.Add the remaining one-third of the fine sugar and continue to beat at medium-high speed

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  7.Finally add the remaining one-third of the fine sugar and continue to beat at medium-high speed until 9 points.Don’t beat the meringue too dry

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  8. Preheat the oven to 140 degrees.Add the meringue to the egg yolks in three batches.Stir one-third of the meringue first, then stir-fry.Mix

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  9.Add the remaining meringue in turn and mix well

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  10.Pour the mixed cake batter into the mold, then lift the cake mold and shake it down a few times Make bubbles

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  11.Put it into the preheated oven and heat the middle and lower layers to 140 Bake for 60 minutes

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  12.After baking, take it out, shake it a few times and invert it for three hours

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  13.The demoulding is beautiful and the height is great

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  14.Finished product