Rosemary Berry Wine Chiffon Cake
Ingredients: eggs,white sugar,salad oil,baking powder,low powder,rosemary
Recipe Recommendations
- eggs of 4
- white sugar 30 60 grams
- salad oil 60 grams
- low powder 100 grams
- baking powder 2 grams
- rosemary 2 grams
Steps for Rosemary Berry Wine Chiffon Cake
1
Prepare materials.
2
Separate the egg yolk from the egg white.
3
Add 30 grams of white sugar to the egg yolks and stir well.
4
Add salad oil and stir well.
5
Then add wild berry rum and stir well.
6
Sieve in the powder and stir well.
7
Add rosemary and mix.
8
Add 60 grams of white sugar to the egg whites and beat on low speed.
9
Beat until the egg white appears with small upright pointed lines.
10
Pour 1/3 of the egg white into the egg yolk paste.
11
Stir well.
12
Then pour into the remaining egg whites.
13
Stir well.
14
Pour into molds, shake out bubbles and place into preheated oven at 160 degrees for 55 minutes.
15
Done.