How to make rose chiffon cake

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce rose chiffon cake to you. If you study hard, you won’t have to envy others in the future.

1.121 Pour the crushed rose flowers into the milk and soak for a while

2.212 Crush the Roses

3. Beat the egg whites until they are coarse and add granulated sugar three times

4. Beat until dry foam

5.1 Sift in the sifted low-gluten flour and corn flour

6.2 Beat the egg yolk and granulated sugar evenly, add rose milk and salad oil and mix well

7. Use an electric whisk to stir at low speed for 1-2 seconds

8. Use a knife to cut and mix evenly

9. Pour 1/3 of the egg white into the egg yolk paste and stir gently with a rubber spatula (stir from the bottom up, do not stir in circles to avoid defoaming the egg whites).

10. Add 1/3 egg white to the egg yolk paste and stir gently with a rubber spatula.

11. Pour the egg yolk paste into the remaining 1/3 egg whites (12) and stir evenly.

12. Pour the cake batter into the mold along the edge of the chiffon mold, hold the mold with your hand, and shake it twice to let the large bubbles inside the cake batter escape, so that the cake texture is more delicate.

13. Put it in the lower layer of the oven at 150 degrees, bake for 45 minutes

14. Turn the cake upside down on the rack to cool immediately after it comes out of the oven

This is the introduction of Rose Chiffon Cake. Friends, are you interested in this dish and have you learned how to make it? So go home and try it yourself in the kitchen!