This visually appealing and delicious cake features an exceptionally soft, sweet texture with a delightful fragrance.
Ingredients: – 30g Corn oil – 60g Milk – 55g Cake flour – 7g Red yeast rice powder – 1g Cocoa powder – 3 Eggs – 30g Fine sugar – 5g Lemon juice Instructions: 1. Combine milk and corn oil in a bowl, whisk thoroughly until emulsified to a yogurt-like consistency. 2. Sift in cake flour and red yeast rice powder. Mix with a linear motion until no dry flour remains. 3. Add egg yolks and stir with a linear motion to form a flowing batter. 4. In a separate bowl, combine egg whites with sugar and lemon juice. Use an electric mixer to whip until stiff peaks form. 5. Fold one-third of the meringue into the yolk mixture until incorporated. 6. Gently fold the combined mixture back into the remaining meringue. 7. Pour the batter from a height into a Chiffon cake mold. 8. Bake in a preheated convection oven at 140°C for 35 minutes. 9. Immediately remove after baking. Drop the mold from a height several times to release steam, then invert onto a cooling rack. 10. Demold after complete cooling. The result is an exceptionally soft and delicious cake.
