8 Inch Chiffon Cake
by Catkins 1982
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. The yolk protein is separated. Add 30g of sugar.
2. Stir evenly and pour in vegetable oil.
3. Spread into low-gluten flour. Stir well.
4. Add 20g of powdered sugar in 3 times, and beat until dry foaming, upright egg white tips.
5. Add one third of the egg whites to the batter and mix well.
6. Add another third of the egg whites.
7. Finally, stir well with the remaining protein.
8. Stir the batter.
9. Pour into the mold. Shake a few times.
10. 55 minutes in the middle layer at 145°C.
