Chiffon Cake
by Tao Ma's Private Kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Divide the sugar into two portions of 20 grams and 60 grams
2. Add 20 grams of sugar to the egg yolk and stir well
3. Add corn oil and milk to beat, and the color will turn white.
4. Sift in low-refined flour and stir evenly, without particles
5. Add 60 grams of sugar to the egg whites in three times
6. Add the egg whites to the batter three times, mix well from bottom to top, and mix until smooth and no protein particles
7. It looks like this after adjustment
8. Pour into the mold and bake at 150 degrees for 45 minutes
9. After baking, poke the middle of the cake with a toothpick to see if there is any sticky powder. If it is not, it will be cooked, otherwise you can bake for 3-5 minutes, the finished product is complete
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