8 Inch Chiffon Cake
by Tian Tian_hz13
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare materials.
2. Separate the egg yolk.
3. Separate the egg whites.
4. Add 20 grams of sugar to the egg yolk, mix well, then add pure milk and salad oil and mix well.
5. Sift in low powder.
6. Stir evenly into egg yolk paste.
7. Put a few drops of white vinegar into the egg whites, beat them until fish-eye bubbles, add 50 grams of sugar in three times, and beat until hard foaming.
8. Take one third of the egg white and add the egg yolk paste, cut and mix evenly with a spatula.
9. Pour all the egg yolk paste into the egg white.
10. Cut quickly and mix into cake batter.
11. Pour into the mold and shake it a few times to remove air bubbles.
12. Put it in the middle of the oven and turn it at 120 degrees for 30 minutes to 150 degrees for 30 minutes to complete the baking process.
13. Take it out and shake it on the desktop to remove the heat, and let it cool on the rack.
14. Finished product.
