Almond Chiffon Cake
Because I made egg tarts, I left some egg whites. It's a pity to put it in the way. It's better to use it to make a Qifeng cake. Because there is a lot of protein, the cake is very beautiful. It is fluffy and tastes very sweet, but it is very wet and not dry. With almond slices, it tastes more delicious after baking.
Step 1 . First, mix the oil and milk of material A, then add powdered sugar and egg yolk and stir evenly. Then, sieve in the flour in batches and use a horizontal mixer to dissolve the flour into the liquid each time.
Step 2 . Use an electric whisk to beat material B, and add sugar three times.
Step 3 . Add a little beaten protein to the mixture of material A and mix it slightly.
Step 4 . Pour them back into the remaining protein and add a few drops of vanilla extract.
Step 5 . Mix them thoroughly and evenly.
Step 6 . Place cake paper on top of the tray, pour the mixed liquid into the tray, shake it slightly to remove any bubbles and flatten it, and sprinkle almond slices on the surface. Preheat the oven to 200 degrees Celsius and bake the cake at 180 degrees Celsius for 25 minutes to color it.
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