Grate the carrots and wrap in cheesecloth or cotton gauze. Squeeze out about 60 ml of the juice and set aside. Separate the egg whites from the egg yolks.
Put the egg whites in a bowl and add a pinch of salt. Whip with a whisk until thick and white. Add half the sugar and whip. When it forms stiff peaks, it's ready.
Put the egg yolks in a separate bowl and mix with the remaining sugar until creamy. Add the oil, squeezed out carrot juice from Step 1, and lemon juice in that order, and mix well with each addition. Next, add the sifted flour and mix well.
Add about 1/3 of the meringue from Step 2 and mix well with a whisk. Add half of the remaining meringue and mix it in with a rubber spatula. Once mixed, add the remaining meringue and mix well.
Pour the batter from Step 5 into a chiffon pan. Lightly lift and drop the pan on your working surface to remove air bubbles. Bake at 170℃ for 40 minutes. (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.)
Done! Drop the pan onto a table from a height of about 30 cm to prevent shrinking.
Rest the cake pan upside down on a cup (or something similar). Remove from the pan when completely cooled.
I used the remaining carrot juice and grated carrots to make carrot rice. It was so pretty and sweet!
Story Behind this Recipe
I wanted to make a cake that even my one-year-old daughter could eat, so I tried to make a chiffon cake packed with carrots. Since it has vegetables, it's also good for you!
Don't grease the pan or it won't rise nicely. When adding the meringue to the batter, if you divide it into three parts, the foam won't disappear, and it will become fluffy. This time, I only used the carrot juice, but you can also use the carrots if you don't mind small lumps. In this case, add the grated carrots without juicing.