6 Inch Chiffon Cake
by Catkins 1982
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare all the materials.
2. The yolk of the egg is separated from the egg white, and there is no oil and water in the egg white basin.
3. Add low-gluten flour and sugar to the egg yolk bowl and stir well.
4. Stir until there are no particles.
5. Use a whisk to stir the egg whites until you pick up the stirrer, and there are pointed tips on it.
6. Put one-third of the egg whites into the roux and stir up and down. Don't stir in circular motions to avoid vigor.
7. Stir well.
8. Then pour the egg paste liquid into the remaining egg whites and stir well.
9. The cake batter is put into the mold. 30 minutes for middle and lower layer at 109°C, 15 minutes for middle layer at 120°C.
10. Use a toothpick to tie it up. It’s fine if the cake is not glued on top. Let it cool down and release it from the mold.
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