Chiffon Cake
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The egg separates the yolk and the egg white.
2. Add 20 grams of sugar and oil to the egg yolks and beat them up with an egg.
3. Add milk.
4. Beat well.
5. Sift in low powder.
6. Stir well.
7. Add the egg whites to the lemon juice to make a coarse bubble and then add one-third of the sugar.
8. Continue to beat until the egg whites become dry and foamy.
9. Take one third of the egg whites into the egg yolk paste.
10. Stir evenly.
11. Pour the evenly mixed batter into the remaining egg whites.
12. Stir evenly, being careful not to mix in circles.
13. Pour the mixed batter into the mold to shake out bubbles.
14. Put it in the preheated oven and bake for 120 minutes at 110.
15. Baked.
16. Finished product.
Tips:1. This is an 8-inch chiffon cake.
2. Bake at low temperature to prevent cracking of the cake.
3. The temperature of each oven can be adjusted by itself.
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