Chiffon Cake

Chiffon Cake

by Yiyoyo

5.0 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Made for her daughter's spring outing, let her share food with her classmates. "

Ingredients

Chiffon Cake

1. 4 eggs, separate the egg white and the yolk, and put them into a large basin without water.

Chiffon Cake recipe

2. Add 30 grams of white sugar, 40 grams of milk, and 40 grams of oil to 4 egg yolks. Stir well.

Chiffon Cake recipe

3. Sift 85 grams of low-gluten flour three times and pour it into the beaten egg yolk.

Chiffon Cake recipe

4. Stir in the egg yolk paste.

Chiffon Cake recipe

5. Prepare 60 grams of white sugar. Pour into the egg white three times.

Chiffon Cake recipe

6. When using a whisk to beat the egg whites into thick bubbles, pour in the white sugar for the first time and continue to beat the egg whites.

Chiffon Cake recipe

7. After beating until soft and white, pour in white sugar a second time. Pass.

Chiffon Cake recipe

8. When the egg whites have lines, pour in white sugar for the third time and beat.

Chiffon Cake recipe

9. Hit to a right angle.

Chiffon Cake recipe

10. Pour the whipped egg whites into the egg yolk paste twice and stir.

Chiffon Cake recipe

11. Stir fry like a dish, don't stir in one direction.

Chiffon Cake recipe

12. Preheat the oven at 180 degrees for 5 minutes. Put the small paper cup into the mold.

Chiffon Cake recipe

13. Pour the cake batter and shake twice.

Chiffon Cake recipe

14. Bake at 180 degrees for 10 minutes in the oven. Shake twice (to shake off the heat) and pour out the cake. That's it.

Chiffon Cake recipe

15. In the same way, at the same time, sprinkle an appropriate amount of black sesame seeds to bake the black sesame cakes.

Chiffon Cake recipe

16. This is a small white sesame cake.

Chiffon Cake recipe

17. This is a small coconut cake.

Chiffon Cake recipe

18. After cooling, put it on a plate, close the lid, and pack it away.

Chiffon Cake recipe

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