STEP 1/9
When the carrot is thick, it sinks and grinds it finely...
STEP 2/9
Whipping egg whites and sugar together to form a solid meringue.. Add sugar to the egg yolk and whip it until it's white... In this process, pour the water - canola oil into the bowl and whip it until it rises white...
STEP 3/9
Then, put the powder on a sieve and mix it lightly... If you stir it too hard, the foam will die... Mix it gently
STEP 4/9
Then, add finely ground carrots and mix them...
STEP 5/9
Add about half of the hard meringue and mix it... Add the remaining meringue and mix it lightly...
STEP 6/9
Apply water spray on the inside of the chiffon frame... Pour the batter... With skewers...Stir it evenly... The bubbles in the dough are coming out... Bake for 40 minutes in a preheated oven at 170 degrees Celsius... After 20 minutes, cover the top with paper foil and bake it, and the top will not burn and it will be baked beautifully...
STEP 7/9
Cool the finished chiffon cake upside down on the cup...
STEP 8/9
The chiffon cake is cold enough to be scratched from the mold with a scraper.
STEP 9/9
Carrot chiffon cake with a soft feel is done ~