Carrot Chiffon Cake

1. 1

   Preheat oven to 170C.

2. 2

   Separate the eggs into yolks and whites (put both in a large bowl).

3. 3

   Grate the carrots.

4. 4

   Put half of the sugar into the bowl with the egg yolks and whisk.

5. 5

   Add olive oil and water and whisk more.

6. 6

   Sift the cake flour, baking powder and cinnamon into the bowl from step 2, and whisk until there is no flour visible.

7. 7

   Add the carrots and mix well.

8. 8

   Using a handheld mixer, whip the egg whites.

9. 9

   When it's whipped, add the sugar and whip until the meringue will not fall out of the bowl even when it's upside down.

10. 10

    Without washing the handheld mixer from step 5, whip the bowl from step 3 on low for a little bit.

11. 11

    Add 1/3 of meringue from step 5 into the bowl from step 3 and mix well.

12. 12

    Mix the rest of the meringue quickly with a spatula, leaving it fluffy.

13. 13

    Put the batter in a mold, bang it a little bit to get the air bubbles out, bake for 30 minutes at 170C and it's ready!

14. 14

    If it looks like it will burn, put aluminum foil on top.

* Per serving · 4 servings · Values may vary.

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