8 Inch Hollow Chiffon Cake

8 Inch Hollow Chiffon Cake

1. Prepare an oil-free and water-free container to separate the egg whites and yolks

2. In addition, prepare an oil-free and water-free container, add milk, 20 grams of sugar, and corn oil

3. Stir well and emulsify until no oil stars can be seen

4. Sift in low powder

5. Stir into a dough without dry powder particles

6. Add egg yolks in portions

7. Stir into a delicate egg yolk batter

8. Add a few drops of lemon juice and salt to the egg white, and then add the remaining 60 grams of sugar to the egg white in three times. Add the first sugar when the egg whites are beaten with an electric whisk until the fish eyes are soaked

9. Add sugar for the second time when the egg whites become delicate

10. Continue whipping, the egg white becomes more delicate, add sugar for the third time when the lines appear, and beat until small sharp corners appear when the beater is lifted.

11. Take one third of the egg whites into the egg yolk batter

12. Cut and mix evenly from top to bottom, do not stir in circles

13. Pour the egg yolk paste with egg whites into the remaining egg whites

14. Also cut and mix evenly

15. Pour into the mold, smooth the surface, shake it a few times to remove the large bubbles inside

16. Preheat the oven to 150 degrees in advance. Put the mold with the cake batter in the lower layer, and bake for 50 minutes. This is the baked cake, take it out and shake it a few times

17. Upside down and let cool thoroughly

18. Just demould

19. Cut into pieces.

Tips:

I have done Chiffon several times, but I haven't been too successful. This time I did a better job. The internal structure is fairly uniform and dense, and the taste is good.