How to make kumquat chiffon cake

Every festive season makes people miss their families more. If you are working in a foreign country, you must miss your home and your family. In a few days, you will be able to get rid of the pain of missing someone. When you meet your loved ones, if you can cook a delicious meal for them yourself, they will definitely be very pleased. So, let me teach you how to make kumquat chiffon cake

1. Cut the kumquats, remove the core, and blend them in a food processor.

2. Separate the egg white and yolk.

3. Beat the egg whites, add granulated sugar in 3 times, a total of 60g, beat into stiff meringue, set aside for a while.

4. Add kumquat puree, rapeseed oil and water to the egg yolk and mix well.

5. Sift in the low-gluten flour in step 4, stir it, and then use an electric whisk to mix it evenly.

6. Add 20g of white sugar and stir until the sugar dissolves.

7. Use a hand whisk to stir the meringue, add half of it to step 6 and mix well.

8. Pour step 7 into the remaining meringue and mix well.

9. Pour into hollow mold. Tap the bottom of the mold on the table to make the surface smooth.

10. Bake in an oven preheated to 180°C for 38 minutes. Take it out and leave it upside down overnight.

11. Cut after demoulding.

Maybe someone in your family knows how to make kumquat chiffon cake, so now you can prove to your family that you can actually cook and take good care of yourself and your loved ones.