Chiffon Cake
by Nasigu
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepared ingredients.
2. Separate the white and yolk of the eggs and put them in two oil-free bowls.
3. Put 40g of milk and sugar into the egg yolk and mix well, then add salad oil and mix well.
4. Mix low-gluten flour, corn flour, milk powder, baking powder, sieve into the egg yolk paste with a flour sieve, and gently stir evenly.
5. Add 4 drops of white vinegar to the egg white, stir at high speed with a whisk, add the remaining sugar three times in the middle, and beat until the egg white becomes hard and foamy.
6. Take out one third of the egg white and add it to the egg yolk paste and mix well.
7. Then pour the egg yolk paste into the remaining egg whites and stir evenly. Be careful not to stir in a circular motion. You should turn it up and down. At this time, preheat the oven (170 degrees).
8. Mixed custard
9. Use an oil brush to apply a layer of oil to the cake tin (there is no cake tin, I use a stainless steel basin instead)
10. Pour the egg batter into the stainless steel basin. Then knocked the stainless steel basin to eliminate the bubbles in the egg batter.
11. Put it in a preheated oven, 170 degrees, lower level (home oven is small, can only be placed in the lower level), up and down fire for 40 minutes.
12. After 40 minutes, it will be out of the oven.
13. Cake after demoulding
14. Good fragrance, try to do it successfully, like one yourself.
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