Hi, I’m Kate. Today, I’m gonna show you how to prepare carrot chiffon cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Carrot Chiffon Cake Recipe
Carrot Chiffon Cake is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Carrot Chiffon Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook carrot chiffon cake using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Chiffon Cake:
- Make ready 4 Egg whites
- Take 3 Egg yolks
- Get 1 Carrot
- Make ready 20 ml Lemon
- Take 90 grams Cake flour
- Make ready 60 grams Sugar
- Take 3 tbsp Vegetable oil
Steps to make Carrot Chiffon Cake:
- Grate the carrots and wrap in cheesecloth or cotton gauze. Squeeze out about 60 ml of the juice and set aside. Separate the egg whites from the egg yolks.
- Put the egg whites in a bowl and add a pinch of salt. Whip with a whisk until thick and white. Add half the sugar and whip. When it forms stiff peaks, it’s ready.
- Put the egg yolks in a separate bowl and mix with the remaining sugar until creamy. Add the oil, squeezed out carrot juice from Step 1, and lemon juice in that order, and mix well with each addition. Next, add the sifted flour and mix well.
- Add about 1/3 of the meringue from Step 2 and mix well with a whisk. Add half of the remaining meringue and mix it in with a rubber spatula. Once mixed, add the remaining meringue and mix well.
- Pour the batter from Step 5 into a chiffon pan. Lightly lift and drop the pan on your working surface to remove air bubbles. Bake at 170℃ for 40 minutes. (If ten minutes into baking you use a knife to lightly cut equally-spaced lines on the top of the cake, it will expand equally.)
- Done! Drop the pan onto a table from a height of about 30 cm to prevent shrinking.
- Rest the cake pan upside down on a cup (or something similar). Remove from the pan when completely cooled.
- I used the remaining carrot juice and grated carrots to make carrot rice. It was so pretty and sweet!
So that is going to wrap this up for this exceptional dish carrot chiffon cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
