How to make wheat germ nut chiffon cake

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  1.Weigh the ingredients and set aside.

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  2.Cake flour and wheat germ.

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  3.Separate the egg yolk and egg white in a water-free and oil-free basin.

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  4. Add sugar to the corn oil and stir evenly.

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  5. Add dried blueberries and nuts and stir.

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  6.Sift in the low flour and stir until there is no dry powder.

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  7. Add the egg yolk and stir to form a moderately soft dough.

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  8. Drop lemon juice into the egg whites and mix evenly.When the egg whites become fish-eye bubbles, add one-third of the sugar and beat;

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  9.When you see that the egg whites are fine, add one-third of the sugar and beat with a whisk;

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  10.When you see that the egg whites have expanded in size and have lines, add the remaining sugar and continue to beat until stiff peaks form.

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  11.At this time, you need to preheat the oven to 130 degrees for 5 minutes.Take two thirds of the meringue and put it into the egg yolk dough.This step requires patience and mixing techniques to mix evenly.

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  12.Finally, pour the egg yolk paste into the meringue and stir to form a uniform batter..

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  13.Pour it into the mold and shake it a few times to release the bubbles.Place in the oven at 130 degrees for 60 minutes.Color at 150 degrees for 30 minutes.

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  14.When the time is up, the mold is turned upside down and waiting for demoulding.

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  15.The whole house is filled with the aroma of nuts.The cake is delicate and soft, with nuts from time to time, giving it a different texture.Fragrant and fragrant.So satisfying.