Carrot Chiffon Cake
Carrot Chiffon Cake

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, carrot chiffon cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Carrot Chiffon Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Carrot Chiffon Cake is something that I have loved my entire life. They’re fine and they look fantastic.

Grate the carrots and wrap in cheesecloth or cotton gauze. Separate the egg whites from the egg yolks. Put the egg whites in a bowl and add a pinch of salt. Whip with a whisk until thick and white.

To get started with this particular recipe, we have to prepare a few components. You can cook carrot chiffon cake using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Chiffon Cake:
  1. Get 4 Egg whites
  2. Get 3 Egg yolks
  3. Get 1 Carrot
  4. Prepare 20 ml Lemon
  5. Prepare 90 grams Cake flour
  6. Get 60 grams Sugar
  7. Prepare 3 tbsp Vegetable oil

Separate the eggs into yolks and whites (put both in a large bowl). Put half of the sugar into the bowl with the egg yolks and whisk. Add olive oil and water and whisk more. Reserve both gratings and juice. mix dry ingredients and grated carrot in large mixing bowl and set aside.

Steps to make Carrot Chiffon Cake:
  1. Grate the carrots and wrap in cheesecloth or cotton gauze. Squeeze out about 60 ml of the juice and set aside. Separate the egg whites from the egg yolks.
  2. Put the egg whites in a bowl and add a pinch of salt. Whip with a whisk until thick and white. Add half the sugar and whip. When it forms stiff peaks, it's ready.
  3. Put the egg yolks in a separate bowl and mix with the remaining sugar until creamy. Add the oil, squeezed out carrot juice from Step 1, and lemon juice in that order, and mix well with each addition. Next, add the sifted flour and mix well.
  4. Add about 1/3 of the meringue from Step 2 and mix well with a whisk. Add half of the remaining meringue and mix it in with a rubber spatula. Once mixed, add the remaining meringue and mix well.
  5. Pour the batter from Step 5 into a chiffon pan. Lightly lift and drop the pan on your working surface to remove air bubbles. Bake at 170℃ for 40 minutes. (If ten minutes into baking you use a knife to lightly cut equally-spaced lines on the top of the cake, it will expand equally.)
  6. Done! Drop the pan onto a table from a height of about 30 cm to prevent shrinking.
  7. Rest the cake pan upside down on a cup (or something similar). Remove from the pan when completely cooled.
  8. I used the remaining carrot juice and grated carrots to make carrot rice. It was so pretty and sweet!
  9. Ready to serve and ENJOY!

Add olive oil and water and whisk more. Reserve both gratings and juice. mix dry ingredients and grated carrot in large mixing bowl and set aside. Separate the eggs, putting the yolks into a small bowl and the whites into a medium bowl. Sift the flour into the bowl of a stand mixer or a large mixing bowl. Beat on high speed until soft peaks form.

So that is going to wrap this up for this exceptional food carrot chiffon cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!