How to Prepare Ultimate Carrot Chiffon Cake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, carrot chiffon cake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Carrot Chiffon Cake is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Carrot Chiffon Cake is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. 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:

1. Make ready 4 Egg whites
2. Take 3 Egg yolks
3. Get 1 Carrot
4. Prepare 20 ml Lemon
5. Make ready 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 for this exceptional food carrot chiffon cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!