Recipe For Chiffon Carrot Cake

Beautiful colors of the chiffon cake was turned out of carrots and water. Chiffon soft carrots can be a healthy dish for kids snack.

Ingredients A:

- 120 gm low protein flour

- 25 grams of sugar

- 50 ml of water carrots

- 75 ml of water

- 50 ml cooking oil

- 4 egg yolks

- 150 grams of carrots grated, squeezed

Material B:

- 4 egg whites

- 1/4 teaspoon salt

- 1/4 teaspoon cream of tartar

- 75 grams sugar

- Preheat oven to 190 degrees Celsius.

- Sift the flour. Add the sugar. Stir well. Enter carrots water mixture, water, and oil. Stir slowly.

- Add egg yolk. Stir until smooth. Add grated carrots. Stir well. Set aside.

- Beat egg whites, salt and cream of tartar until half fluffy. Add the sugar. Beat until fluffy.

- Pour the egg whites into the material a bit by bit while stirring slowly.

- Pour into pan tulban small.

- Oven 30 minutes with a temperature of 190 degrees Celsius. Remove the cake when it's really cold.

For 28 pieces

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