Chenpi Ding Chiffon Cake
by Xuan Ma's Kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add the egg yolk after mixing the milk and corn oil.
2. Stir well.
3. Weigh 80 grams of flour.
4. Sift into the egg yolk paste.
5. Stir well and add diced orange peel.
6. Stir well and set aside.
7. At this time, the oven is preheated at 150°C.
8. Add white vinegar to the egg whites.
9. Add sugar in three times and beat until stiff foaming.
10. The egg whites won’t fall out even if the egg whites are inverted.
11. Take a part and add it to the egg yolk paste.
12. Stir evenly.
13. Pour the evenly mixed paste into the egg whites.
14. Stir evenly.
15. Pour into the mold.
16. Prepare a toothpick.
17. Arrange and level the batter.
18. Put it in the lower part of the preheated oven and bake at 150°C for 60 minutes.
19. After being baked, it's out of the oven.
20. After being completely cooled, it is demoulded.
Tips:Do not draw a circle when mixing the custard, otherwise it will defoam.
