Oat Chiffon Cake

Name: Oat Chiffon Cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 150 g Oat flour; 4 piece Egg; 30 g 0-calorie sugar; 95 g Milk; 1 piece 8-inch hollow mold

Oat Chiffon Cake brings oat flour, egg and 0-calorie sugar together and is baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

45 minNewHard Baking Roast Sweet

Instructions

1
Prepare the oatmeal.
2
Grind into powder and set aside for later use.
3
Prepare eggs, milk, and zero-calorie sugar.
4
Separate the egg white and the egg yolk.
5
Add milk to the egg yolk.
6
Scratch and scatter.
7
Sift in the oat flour.
8
Draw a Z-shaped turn over and mix.
9
The oat and egg yolk paste is ready.
10
The state of the oat and egg yolk paste.
11
Gradually add 0-calorie sugar to the egg whites in three portions and whip.
12
When mentioning the whisk, if it has a firm inverted triangle shape, the meringue will be fine.
13
/3 of the meringue is spooned into the egg yolk batter.
14
Quickly stir to mix evenly.
15
Pour the rest of the meringue in, and quickly fold it in evenly (to avoid deflating).
16
The oat cake batter is ready.
17
About 30 cm high, pour into the mold and shake out the bubbles.
18
Place it in a preheated oven on the middle-lower rack, at 150 degrees, and bake for 35 minutes (adjust the time and temperature according to your own oven).
19
Alright, it's done baking. Give it a shake, flip it upside down, and let it cool.
20
Demolding.
21
Finished product image.
22
The texture is a bit rough, but the taste is still pretty good, a nice choice when dieting.