Carrot Chiffon Cake
Carrot Chiffon Cake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, carrot chiffon cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Carrot Chiffon Cake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Carrot Chiffon Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have carrot chiffon cake using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Carrot Chiffon Cake:
  1. Take 4 Egg whites
  2. Take 3 Egg yolks
  3. Take 1 Carrot
  4. Get 20 ml Lemon
  5. Prepare 90 grams Cake flour
  6. Get 60 grams Sugar
  7. Take 3 tbsp Vegetable oil
Steps to make Carrot Chiffon Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Done! Drop the pan onto a table from a height of about 30 cm to prevent shrinking.
  7. Rest the cake pan upside down on a cup (or something similar). Remove from the pan when completely cooled.
  8. I used the remaining carrot juice and grated carrots to make carrot rice. It was so pretty and sweet!

So that’s going to wrap it up with this exceptional food carrot chiffon cake recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!