7 Inch Hollow Original Chiffon Cake

7 Inch Hollow Original Chiffon Cake

1. Prepare all materials.

2. The egg white and egg yolk are separated, and the egg white bowl must be free of oil and water.

3. Add corn oil and milk to the egg yolk and mix well.

4. Then add the sifted flour, and stir evenly with egg custard.

5. The evenly mixed batter is very delicate, and the egg dripping state is lifted.

6. Add granulated sugar in three times and use a whisk to beat the egg whites to dry foam. The chiffon made in this egg white state is more delicious, and the taste will not be too dry.

7. First cut 1/3 of the egg white to the egg yolk paste, mix and mix.

8. After uniformity, pour all the egg yolk paste into the egg white bowl.

9. Use the same technique until the egg white and egg yolk paste are well mixed.

10. Pour the mixed batter into the mold, smooth it, and gently shake it twice on the table to shake out the large bubbles inside.

11. Put it in a preheated oven at 150 degrees for 50 minutes. Take out the baked cake, shake it twice, invert it until it cools, and then demould it.

Tips:

1. The specific baking temperature and time can be adjusted according to the temper of your own oven.
2. If novices cannot master the egg whites, they can also be beaten to a right-angle dry foaming state.
3. The olive oil can be replaced with corn oil or salad oil.