Chiffon Cake

by Life used to be slow.

5.0 (1)
Favorite
1

Difficulty

Normal

Time

2h

Serving

2

Entry-level cake, I made it for the second time, and it feels okay! "

Chiffon Cake

1. The egg liquid is separated.

2. Add a few drops of vinegar, pass it, and add half of the sugar.

3. All the remaining candies, hit, hit, hit! over.

4. Add sugar, milk, and cooking oil.

5. Laying eggs, beating, beating, beating, oh.

6. The following fans, fight, fight, fight, Europe.

7. Add egg whites, mix, mix, mix, Europe.

8. Pour it into the mold and shake it.

9. Add a few sweet potatoes and bake it, otherwise it would be a waste to bake the cake, 160 degrees, 40 minutes, it's almost enough.

10. The finished picture is quite delicious. It is done before it cools down. When it comes out of the pan, shake it on the table and don’t let it stick. Let it cool (don’t learn from me, just pour it out before it’s cooled and it’s almost finished).

Comments

Similar recipes

Sausage and Vegetable Scones

Low-gluten Flour, Corn, Butter

Soup Type Soft Bread

Milk Powder, Low-gluten Flour, Salt

Seasonal Vegetable Patties [baby Food Supplement]

Minced Meat, Low-gluten Flour, Shiitake Mushrooms

Seasonal Vegetable Tempura

Onion, Eggplant, Dried Shiitake Mushrooms

Tyrannosaurus Spinach Bread

Low-gluten Flour, Egg, High-gluten Flour

Vegan Banana Cakes

Low-gluten Flour, Whole Wheat Flour, Coffee Powder

Pumpkin Cranberry Bread

Pumpkin Puree, Low-gluten Flour, Egg