Chiffon Cake

Chiffon Cake

1. Prepare ingredients

2. Separate the egg white and egg yolk and place them in different egg-beating bowls. Note that the egg-white egg-beating bowl must be water-free and oil-free. Then add 20g of sugar, milk and oil to the egg yolk, and mix well.

3. After mixing well, add the sifted flour and mix well

4. After mixing well, lift up the whisk, the dough will fall into a fluid form, and then set aside for later use

5. Whip the egg whites without adding sugar at the beginning

6. When there are rough fisheye bubbles, add about one-third of the sugar and continue to beat

7. When the beater is more delicate, continue to add one third of the sugar and continue to beat

8. When there is no big bubble at the end, add the remaining sugar and continue to beat

9. When the egg beater is lifted, the tip of the egg white is straight. It is fine when it is not bent.

10. Take one-third of the egg white and add it to the egg yolk liquid, and mix evenly

11. Then add the remaining egg whites and stir evenly, paying attention to stir and avoid pressing down forcefully

12. Then pour it into an 8-inch cake mold, because I added cheese slices in the middle, so I added half of it first

13. Then put in the cheese slices. Since I forgot to take a picture, I can only take a video screenshot, then pour the remaining cake liquid, smooth it, and put it in the oven

14. Heat up and down at 160℃, bake for 70 minutes, cover with tin foil in the middle to prevent over-scorching

15. Out of the oven, inverted cooling

Tips:

1. The egg whites must be water-free and oil-free, otherwise it really won't be able to pass.
2. The cheese slices are just what I saw in the cake shop before. It can be omitted or other, such as honey red beans.
3. The chiffon cake will rise when it is baked, and then a part of it will fall, and it can be baked at this time.