How to make cherry chiffon

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to how to make cherry chiffon cake. Start learning it now.

1. Add liquid oil to the beaten egg yolks, stir well, sift in low flour, stir well, add candied cherry pieces (fresh cherries, wash and remove the core, add appropriate amount of white sugar and mix well, refrigerate overnight before use)

2.1 Beat the egg whites until they are coarse, add the sugar all at once (or in three times), and beat until they are almost dry and foamy.

3.2 Stir well and set aside

4. Take one-third of the whipped meringue and egg yolk batter, scoop the bottom, stir evenly up and down, and pour it back into the remaining meringue

5. Pick the bottom and stir evenly

6. Pour into the mold, smooth the surface slightly, shake it a few times to remove large bubbles, put it into the preheated oven at 170 degrees, on the lower layer, with upper and lower fire, for 35 minutes, turn it upside down immediately after it comes out of the oven, and remove it from the mold after it cools down.

Maybe you have eaten many versions of cherry chiffon cake, but you certainly can’t imagine what it will taste like when you make it yourself? To satisfy your curiosity, you can really try it yourself.