Exclusive Jackfruit Chiffon Cake

Prepare 80g of jackfruit pulp.

Add 80ml of milk and the fruit pulp into a blender and blend into a paste, set aside.

Separate the egg whites from the egg yolks.

Add 10 grams of sugar to the egg yolks and beat evenly with a manual egg beater.

Add 75ml of corn oil and mix well.

Add the jackfruit milk paste and mix evenly.

Sift the low-gluten flour and gradually fold it into the egg yolk mixture in batches until well combined.

Make the egg yolk mixture smooth and free of lumps.

Add a few drops of white vinegar to the egg white liquid, and during the whipping process, add the remaining 80 grams of white sugar in three portions.

Beat until stiff peaks form.

Add 1/3 of the egg white batter to the egg yolk batter and mix gently until evenly combined.

Then pour it back into the egg white bowl and fold until evenly mixed.

To use up the fruit pulp and enhance the rich fruit aroma, I laid a layer of fruit pulp at the bottom of an eight-inch mold.

Hold the batter high and pour it into an 8-inch cake pan.

Give a few light taps to release large air bubbles, smooth the surface, and put it into a preheated oven on the second-to-last rack. Bake at 150°C with both upper and lower heat for 60 minutes, and invert immediately after taking it out of the oven.

The seeds of the scooped-out jackfruit can also be used to make various delicious dishes.

The outer skin is cut and boiled in salt water, which is relatively mild and natural in flavor.

Or stir-fry with various seasonings.

Very delicious spicy and numbing flavor.

Finished product image.