How to make carrot chiffon cake (eight inches)

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  1. Peel the carrots, cut into slices, add water and puree until ready to use

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  2.Separate the egg yolks and albumen into two water-free and oil-free basins

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  3.Add carrot puree, corn oil, and sugar to the egg yolks and stir evenly

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  4.Sift in low-gluten flour (sift in twice, mix well each time before sifting in the next time)

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  5.Mixed egg yolk paste

• 6.Add white vinegar to the egg whites and beat into a rough foam with an electric egg beater

• 7.Add white sugar (add white sugar in three times) and beat until stiff peaks
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  8. Lift the whisk and there will be a small straight tip, which is the meringue

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  9.Pour one-third of the meringue into the egg yolk batter and mix well

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  10.Pour all the mixed egg yolk paste into the remaining meringue and mix well

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  11.Mixed cake batter

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  12. Preheat the oven to 90 degrees and lower the heat to 120 degrees.Pour the cake batter into the eight-inch mold, smooth the surface with a spatula, and hold it with your hands.Hold the mold and shake it hard a few times to knock out the big bubbles.

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  13.Put it into the preheated oven and heat it to 90 degrees.Lower the heat to 120 degrees and lower the layer for 60 minutes

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  14. Take it immediately after baking Take it out and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding

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  15.Picture of the finished product

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  16.Internal picture