Chiffon Cake

Name: Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 50g Corn oil; 60g Shimizu; 70g White sugar; 80g Low-gluten flour; A handful White ripe sesame; A few drops Lemon juice

by Mother Man Bao

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Original chiffon cakes. The oven has not been used for a long time and the hair is almost growing. Today I baked a few small cakes, which are soft and flexible, sweet and delicious. I added a bunch of sesame seeds to the cake batter by a temporary motive. Wow, the whole room is fragrant, and the taste is extra points. It’s just that the hands were owed before they were allowed to cool down, and the appearance was not perfect. Let’s see, Man Bao just woke up just in time to eat~"

Ingredients

4 Egg
50g Corn Oil
60g Shimizu
70g White Sugar
80g Low-gluten Flour
A handful White Ripe Sesame
A few drops Lemon Juice

Chiffon Cake

1. Separate the egg white and egg yolk and put them into oil-free and water-free containers.

2. Add oil and water to the egg yolk bowl, and add 10 grams of white sugar.

3. Add the low powder to the egg yolk bowl.

4. Stir it into a fine, particle-free paste.

5. Add a few drops of lemon juice to the egg white, then use an electric whisk to beat the egg white. During the beating process, add white sugar three times, adding 20 grams each time.