Chiffon Cake
by Reagan.
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The bowl where the egg whites are separated from the yolk must be water-free and oil-free
2. Add 40g sugar to egg yolk and stir
3. Stir in corn oil and milk
4. Sift in low powder and mix well
5. Add lemon juice to the egg whites in three times, add sugar and whipped
6. When it reaches wet foaming, the egg white is lifted up and looks like a small hook
7. Add one-third of the egg whites and stir up and down to avoid defoaming
8. Add the egg yolk paste to the egg white bowl and stir up and down. At this time, the oven is preheated at 120 degrees.
9. Pour the paste into the mold and shake it a few times to shake out the bubbles
10. Bake at 100 degrees for 90 minutes
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