Passion fruit's special aroma is very suitable for summer, with a slightly sour taste and light and soft Qifeng Youmu, there is a kind of walking in the rainforest
Material
| Passion Fruit Pulp | 60g |
| Egg white | 4 |
| yolk | 4 |
| Salad oil | 40g |
| Low-gluten flour | 70g |
| sugar | 50g |
Add 20g of sugar, salad oil, and passion fruit pulp to the egg yolk in sequence (when each ingredient is added, whipped evenly)
Sift through low powder and add to egg yolk paste
Mix low powder and egg yolk paste with a spatula
Beat the egg whites with sugar until dry and foaming (use eggbeaters to pull out short, upright sharp corners), hold 1/3 of the egg whites into the egg yolk paste, mix well with a spatula
Introduce the mixed egg yolk paste into the remaining protein bowl and mix it in the same way.
Mix the cake batter into the mold and bake at 170 ℃ for 35 minutes
