Basic Chiffon Cake 6 Inches

Name: Basic Chiffon Cake 6 Inches
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 51g Flour; 24g Odorless vegetable oil; 24g milk; 13g (egg yolk) White sugar

by heidialee

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Auntie wants to learn how to bake cakes with me, so we cooperated and produced this chiffon. Auntie is very happy! I personally don't like too sweet, so I put a little bit of sugar, so you can add it at your discretion. "

Ingredients

3 pcs Egg

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51g Flour

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24g Odorless Vegetable Oil
24g Milk

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13g (egg yolk) White Sugar

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Basic Chiffon Cake 6 Inches

1. Separate egg white protein

2. Sift the flour and prepare with other ingredients

3. Whip the egg whites and pour the sugar into the egg whites in three times

4. When the foam is stiff, the egg beater is lifted, and the small corners of the egg batter will not bend. After whipping, put the egg white paste in the refrigerator to refrigerate, which will reduce defoaming.

5. Stir the egg yolks and sugar together without whisking. Pour in the sifted flour and mix with a silicone spatula without drawing circles.

6. Stir evenly

7. Pour one-third of the egg white paste into the egg yolk paste and mix evenly without drawing circles.

8. Pour the egg white and egg yolk mixture into the egg white paste and continue to mix

9. Stir evenly

10. Pour into a 6-inch mold and shake it twice to shake off the big bubbles

11. Put it in the preheated oven. I preheated at 150 degrees. After putting the mold in, change it to 140 degrees and bake for 25 minutes, then turn to 170 degrees and bake for 20-25 minutes. You have to decide according to your own oven.