Chiffon Cake

Chiffon Cake

1. Prepare the materials used.

2. The yolk and the egg white are separated. Do not spill the egg yolk into the egg white, otherwise the egg white will not be easy to beat.

3. Stir the egg yolk evenly, add white sugar (30g), edible oil, and milk in sequence, and stir evenly with a whisk. Each time, the second ingredient is added after mixing well.

4. Mix the baking powder and low-gluten flour evenly.

5. Sift the mixed flour and add it to the egg yolk in the third step and stir with a spatula to form a viscous batter without particles.

6. Add the white sugar (70 grams) to the egg whites three or four times.

7. Replace with a clean egg beater and beat the egg whites.

8. Adding white sugar in divided portions is easy to disperse.

9. The beaten egg white and the previous batter are quickly tossed and mixed evenly. Be careful to stir up and down and never stir in circular motions.

10. Pour the mixed batter into the mold and smash it on the table a few times to shake out the bubbles.

11. The oven should be preheated 170 degrees in advance, 170 degrees, 1 hour, and the temperature should be adjusted according to the condition of the oven at home.

12. The excess batter was poured into the tart shell.

13. Small is not bad~

14. It's baked~

15. The batter is a bit too much, it overflows, like a mushroom cloud, haha.