Gluten Free Cake Easy Recipe ✿ Almond Soy Milk Chiffon Cake
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- Опубликовано: 25 янв 2024
- ▷Gluten free chiffon cake
Heightened tube pan : 5.5 x 4 in
▷Ingredients
‣For The Cake Batter
3 Egg yolks
32g . . . Sunflower oil
46g . . . Unsweetened soy milk
60g . . . Almond powder
10g . . . Cornstarch
‣For The Meringue
3 Egg whites
3g . . . Lemon juice
44g . . . Sugar
▷Cook Time
Bake it a convection oven at 320°F /160°C for 30-33 minutes
▷Storage
Almond soy milk chiffon cake will keep well at room temperature for up to 3 days, including the day it is baked, fridge for up to 5 days or frozen for up to 2 months
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▷Instructions
1、Separate egg yolks from egg whites. Put the egg whites in the refrigerator. Set aside.
2、Beat the egg yolks until creamy pale yellow color. Gradually add sunflower oil and stir evenly.
3、Pour in the milk and mix well, then sift in the cake flour and mix well. Set aside.
4、Beat egg white and lemon juice until foamy, add sugar in three batches, and beat until stiff peaks
5、Gently fold the meringue to the yolk batter in three additions until batter is uniform.
6、Pour the batter into the mold. Mix the batter with bamboo sticks to remove any remaining air pockets.
7、Bake the cake in the preheated oven. (See notes ★ )
8、Invert and let cool completely before unmolding.
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★Notes
8-9 minutes into the baking time, make 5 1cm deep cuts spaced evenly over the surface of the cake. This ensures that the cake will rise nice and evenly
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#glutenfreecakeEasyrecipe #GlutenFreeChiffonCakeRecipe #AlmondSoyMilkChiffonCake #SoyMilkChiffonCake
干得好
🤗🤗🤗
👏🏻👍👏🏻👍🙏🏼🙏🏼🙏🏼
🤗🤗🤗
您好，想請問中空模套烘焙紙的用意？還有可用一般6吋的中空模烘烤嗎？謝謝
您好，因為是加高，煙筒套烘焙紙脫模更便捷，而且可以少洗個煙筒😂
常規6吋材料×0.8
無麩質豆乳杏仁粉戚風蛋糕適合敏感體質的人，好像還沒吃過這類的蛋糕，不知口感如何🤔
這款戚風蛋糕吃起來蓬鬆柔軟度濕潤程度，口感上和正常戚風是差不多的，會多了一點點堅果的香氣😀
請問可否用阿洛酮糖代替砂糖？謝謝！
您好，可以用阿洛酮糖代替，我隱約記得以前看過一則文章提到阿洛酮糖的保濕度比砂糖高，但焦糖化也更快，所以不想獲得濕濕的，顏色烤過頭的蛋糕，烘烤的時間和溫度您可以嘗試調整一下🙂
@@Bunny_Kitchen 謝謝你🙏
不客氣唷☺️