Brown Sugar Longan Chiffon Cake
A somewhat Chinese-style cake, perfectly matching this increasingly cold weather.. Longan pulp helps invigorate qi and replenish blood, calm the mind, and aid sleep. Brown sugar is unrefined sugar, retaining its natural minerals and vitamins, along with a unique aroma. When paired together, they create an outstanding, delicious, and healthy cake. Suitable for men and women, young and old alike~
Ingredients
Steps
Soak the longan pulp in rum for several hours. Once fully soaked, squeeze out the liquid, pat the longan pulp dry, and set it aside. Reserve the required amount of rum used for soaking as well.
Add the egg yolks to the brown sugar powder and whisk. Then add the soaked rum and water in sequence and mix well. (Ensure the brown sugar has no large granules, as they are difficult to dissolve.)
Pour in the vegetable oil and mix evenly.
Sift the cake flour first, then add it in.
Use a whisk to stir in irregular directions until evenly mixed. Do not overmix to avoid gluten formation. This completes the egg yolk batter.
Add sugar to the egg whites in three batches and whisk until soft peaks form (slightly curved at the tip).
Scoop about 1/3 of the egg whites into the egg yolk batter and gently mix with a spatula.
Pour the mixture from step 6 back into the remaining egg whites.
Quickly mix with a spatula using a folding motion. Ensure there are no unmixed egg whites at the bottom.
Pour the batter into the mold from a height, filling it halfway. Sprinkle half of the longan pulp.
Continue pouring in the remaining batter and sprinkle the remaining longan pulp on top.
Preheat the oven to 180°C. Once the batter is in, lower it to 160°C and bake for about 50 minutes. (Baking temperature and time may vary slightly depending on your oven.) After removing from the oven, drop the mold onto a surface to release heat and immediately invert it to cool completely.