4 Inch Chiffon Cake
1.
Super delicious.
2.
Separate the eggs first, and separate the egg whites and yolks into egg-beating basins without water and oil.
3.
Add 10 grams of white sugar to the egg yolk and beat until the color becomes lighter. Add 10 grams of vegetable oil and stir evenly. Pour into the flour and mix evenly into egg yolk paste.
4.
Add sugar and a few drops of lemon juice to the egg whites, or not. Use a whisk to beat the egg whites until the foam is hard. Just lift the whisk to have a small sharp corner.
5.
Add 1/2 of the egg white to the egg yolk paste and mix well, then pour the remaining egg white and mix evenly with the same method.
6.
Pour into a 4-inch mold, 150 degrees for 30 minutes, middle layer, remember to preheat the oven in advance.
7.
After the cake is baked, take it out on the table and shake it upside down, so that the middle of the cake will not be concave.
8.
After baking 2 pieces, double the ingredients in the recipe.
9.
Cool completely and demould.
10.
Cut the mango into 2 halves, and cut half into thin slices with a fruit knife.
11.
Pieces of mango flowers are formed.
12.
Simple and beautiful mango flower.
13.
Put the diced mango on it.
14.
Top with condensed milk.
15.
Zero additives, come on one.
Tips:
1. The protein container must be water-free and oil-free.
2. Pay attention to the mixing method when mixing.
3. After the cake is baked, take it out on the table and shake it upside down, so that the middle of the cake will not be concave. Cool and demould.
4. The oven should be preheated and the temperature should be adjusted according to your own oven.
