Chiffon Cake

Chiffon Cake

1. Prepare the required materials, separate the egg yolk protein, and remember to put the egg white in the container without water and oil! I put water, salad oil and sugar in a bowl.

2. Put the water, salad oil and sugar in the egg yolk part in a bowl and stir well until the sugar is completely melted!

3. Then add the egg yolk and mix well.

4. Sift the flour into a bowl and mix well.

5. Stir it in this way, the egg yolk part is complete, and the egg white part is ready to be made next.

6. Add tartar powder to the egg whites, beat with an electric whisk, and add sugar in three times.

7. The first time you add sugar is when there are big fish-eye bubbles.

8. The second time sugar is added when the bubbles become very delicate.

9. The third time adding sugar is to add the third time sugar when the protein has a little texture.

10. Whip the egg whites until the egg beater is lifted, and the sharp corners of the egg whites stand upright without falling down.

11. Take one-third of the egg white and add it to the egg yolk paste and mix well.

12. Just stir it like this.

13. Pour all the egg yolk paste into the egg white paste and mix well.

14. Stir evenly until this is enough. At this time, you can preheat the oven to 170 degrees.

15. Then pour it into the mold. I used an 8-inch mold. The excess batter made some cupcakes, and then gently shake it a few times to shake out the bubbles in the batter. Then put it in the oven and bake 30 Just minutes.

16. When the time is up, take it out and bake it well.

17. Then put on the gloves and put all the cakes upside down on the grill to let cool.