Recipe of Super Quick Homemade Carrot Chiffon Cake

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, carrot chiffon cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Carrot Chiffon Cake is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Carrot Chiffon Cake is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Carrot Chiffon Cake:

1. Get 4 Egg whites
2. Make ready 3 Egg yolks
3. Make ready 1 Carrot
4. Get 20 ml Lemon
5. Get 90 grams Cake flour
6. Get 60 grams Sugar
7. Get 3 tbsp Vegetable oil

Instructions 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 is going to wrap this up with this special food carrot chiffon cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!