Chiffon Cake
by Month 🈷️
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Separate the egg yolk and egg whites, add a few drops of white vinegar to the egg whites, add 10g white sugar and tartar powder and beat until a bubble shape, then add 10g white sugar to beat
2. Whip the egg whites until they don’t fall off
3. Add 10g white sugar, milk, salad oil and baking powder to the egg yolk and mix well
4. Put one-third of the egg whites into the batter and stir up and down, do not stir
5. Then pour the batter into the egg whites and turn it up and down until it is even, do not stir
6. Wrap the bottom of the mold with tin foil, and then evenly brush the salad oil in the mold into the oven to preheat at 160 degrees for 2 minutes
7. Pour the batter into the mold and shake it up and down to remove the air in the batter
8. Bake at 160 degrees for 30 minutes
9. It's very fragrant made with good eggs
