Calculate the calories: five eggs with one yolk removed, 350 kcal; milk 200 ml, 135 kcal; low-gluten flour 40 g, 145 kcal; konjac flour 30 g, 60 kcal; cornstarch 10 g, 35 kcal; one 8-inch chiffon cake, 725 kcal.
Eggs: 5
White Vinegar
A few drops Mayonnaise Section Milk Leftover from Making Cake 100ml Leftover Egg Yolk 1 piece Zero-Calorie Sugar10g cornstarch
Separate the egg yolks and egg whites. Place the egg whites in the refrigerator first. Combine the egg yolks and milk. If you prefer not to consume egg yolks or have dietary restrictions regarding fat intake, you may reduce the amount. I used three egg yolks. Add the flour and konjac powder into the mixture. Stir at 180 degrees until evenly combined. Prepare a custard sauce by mixing the egg yolks, milk, sugar, and cornstarch until smooth. Heat over low heat and stir continuously throughout the heating process until the mixture becomes thick and smooth. Once done, place it in the refrigerator first. Allow it to cool slightly, then transfer the custard sauce into a piping bag for later use. Add a small amount of white vinegar to the egg whites and beat briefly. When large bubbles form, add one third of the sugar.Add sugar.
Add the final one-third of the sugar when slight trails appear. I prefer to whip it to this stage: clear trails and able to hold its shape. Mix one-third of the meringue with the egg yolks until evenly combined. Then pour the mixture back into the meringue and fold gently until evenly incorporated, paying attention to the technique. First pour half of the cake batter into the mold and smooth the surface. Pipe the prepared sauce from earlier using a piping bag. Cover with the remaining half of the cake batter, smooth the surface, and place in the oven at 160°C for 50 minutes. After removing from the oven, tap the mold twice against the counter. Theoretically, it should be inverted and left to cool before unmolding and serving, but I did not want to wait, so I placed it directly in the refrigerator to cool briefly and then unmolded and ate it.
