8 Inch Chiffon Cake
by Yiya learns to cook
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare ingredients.
2. Separate the egg whites and egg yolks into a large bowl without oil and water.
3. Add 10g sugar, 55g pure milk and 50g corn oil to the egg yolks and beat them evenly.
4. Add sieved low powder and stir until uniform and no particles.
5. Add the egg white three times to the remaining 50g sugar and beat at high speed until dry foaming.
6. Preheat the oven, add the beaten meringue into the egg yolk paste three times, and stir evenly.
7. Pour the mixed cake batter slowly into the mold, vigorously shake out the large bubbles, and put it into the middle and lower layers of the oven. Heat up and down at 150 degrees for 60 minutes.
8. After baking, the cake is taken out and dropped twice, and then it is buckled upside down to cool, and the finished product is removed from the film.
Tips:The temperature of the oven in my home is very difficult to master. I tried it many times and finally determined that 150 degrees and 60 minutes is just right. The specific temperature control should be adjusted according to the temperament of the own oven.
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