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1
Grate the carrots and wrap in cheesecloth or cotton gauze.
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2
Squeeze out about 60 ml of the juice and set aside.
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3
Separate the egg whites from the egg yolks.
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4
Put the egg whites in a bowl and add a pinch of salt.
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5
Whip with a whisk until thick and white.
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6
Add half the sugar and whip.
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7
When it forms stiff peaks, it's ready.
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8
Put the egg yolks in a separate bowl and mix with the remaining sugar until creamy.
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9
Add the oil, squeezed out carrot juice from Step 1, and lemon juice in that order, and mix well with each addition.
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10
Next, add the sifted flour and mix well.
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11
Add about 1/3 of the meringue from Step 2 and mix well with a whisk.
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12
Add half of the remaining meringue and mix it in with a rubber spatula.
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13
Once mixed, add the remaining meringue and mix well.
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14
Pour the batter from Step 5 into a chiffon pan.
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15
Lightly lift and drop the pan on your working surface to remove air bubbles.
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16
Bake at 170C for 40 minutes.
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17
(If ten minutes into baking you use a knife to lightly cut equally-spaced lines on the top of the cake, it will expand equally.)
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18
Done!
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19
Drop the pan onto a table from a height of about 30 cm to prevent shrinking.
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20
Rest the cake pan upside down on a cup (or something similar).
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21
Remove from the pan when completely cooled.
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22
I used the remaining carrot juice and grated carrots to make carrot rice.
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23
It was so pretty and sweet!
