8 Inch Chiffon Cake
by Around the finger soft 111
Favorite
Difficulty
Normal
Time
2h
Serving
2
I’m hooked on baking recently"
1. Material drawing
2. Separate the egg yolk and egg whites (the bowl containing the egg whites should be free of water and oil)
3. Add 20 grams of fine sugar to the egg yolk and stir evenly
4. Add 45 grams of milk and 40 grams of salad oil and mix well
5. Sift in 90 grams of low-gluten flour
6. Stir evenly to no particles
7. Squeeze two drops of lemon juice into the egg white
8. Electric whisk to beat 50 grams of sugar and add in three times
9. Stir it to a hard foaming state (just lift the whisk without falling down)
10. Add the whipped egg whites to the egg yolk paste three times
11. Stir up and down with a silicone spatula (must be stirred up and down, otherwise it will easily defoam)
12. Pour the evenly stirred egg batter into an 8-inch movable bottom mold
13. Hold the mold and vigorously shake twice on the table to shake out the big bubbles inside
14. Preheat the oven at 150 degrees for ten minutes, put the cake batter in the oven and bake at 160 degrees for 55 minutes
15. After baking, take the cake out and let it cool and unmould.
