How to make brown sugar ginger chiffon cake

If you come home from get off work every day and there is a hot, sweet and delicious meal waiting for you, you will definitely feel happy. Of course, few people can obtain such happiness. However, you can give yourself this happiness, you can make something delicious for yourself. Of course, if you don't know how to do it, you need to learn first. Well, now I will teach you how to make the brown sugar ginger chiffon cake.

1.12 Sift the brown sugar and set aside; (If the brown sugar is clumping, it is best to use a sieve with a coarser mesh so that it is easier to pass through. You can also put it in a fresh-keeping bag and break it up with a rolling pin.)

2.21 Wash the ginger, cut it into small pieces, put it into a garlic press to squeeze out the ginger juice, then filter out the ginger juice for later use; chop the candied dates

4. Add 20g of brown sugar to the egg yolk and beat with a whisk. Then add corn oil, water, ginger juice and mix well. Sift in the sifted flour and stir with a rubber spatula to make a batter without particles. Add the chopped candied dates and stir.

5. Add two drops of white vinegar to the egg white, beat it with a whisk, then add 30g of brown sugar in three times and beat until it is hard and the egg white is like mousse.

6. Scoop one-third of the meringue into the egg yolk paste bowl and stir evenly, then scoop half of the meringue into the egg yolk paste and stir evenly, finally pour all the egg yolk paste into the meringue bowl and stir evenly

7. Pour the mixed cake batter into the mold, put it into the lower middle layer of the oven, bake it at 160 degrees for 40 minutes, turn it upside down immediately after it comes out of the oven, and remove it from the mold after it cools down.

A good mood for the day, of course, starts with breakfast in the morning. The delicious brown sugar ginger chiffon cake introduced to you today can make everyone feel good. The editor recommends that you try it.