Chiffon Cake
1.
Prepare all the ingredients. The sugar needs to be divided into two containers with 60 grams each.
2.
Separate egg yolk and egg white
3.
Add 60 grams of white sugar to the egg yolk and mix well
4.
Then add olive oil and milk and mix well
5.
Add the flour in the egg yolk batter twice
6.
Add the egg whites to the lemon juice and beat with an egg beater. Add 60 grams of sugar in three times.
7.
Dispense until it has a white foam shape, and you can pull out the small sharp corners.
8.
Add one third of the egg white paste to the egg yolk paste and stir well.
9.
After mixing, add everything to the protein paste and stir evenly. You can also add an appropriate amount of cocoa powder to make a cocoa flower chiffon cake, the taste is also very good
10.
Pour into the cake mold and shake twice to produce big bubbles
11.
Put it in an oven preheated at 160 degrees for 10 minutes and test for 50 minutes. After baking, place it on a wire rack and let it cool before serving.
12.
Finished product
13.
This is the original taste of the baby
14.
This is cocoa-flavored adults eat
15.
Finished product
16.
Finished product
Tips:
Dear friends, you can halve the amount of ingredients, because my oven is larger, so I doubled the amount.
The key to making a good chiffon cake is to beat the egg whites, be careful not to defoam, and follow other steps with absolutely zero failure.