Chiffon Cake
by I come to the kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add 15G granulated sugar to 4 egg yolks and mix well.
2. Add corn oil and mix well.
3. Add milk and mix well.
4. Sift in low-gluten flour and mix well until there are no particles.
5. The state after mixing well.
6. Add lemon juice to the 4 egg whites and add sugar in three portions. Slowly referred to high speed from low speed. Beat until dry foaming.
7. Add one third of the egg yolk paste to the egg yolk paste, stir evenly with the J-shaped method, then pour into the remaining egg white paste and continue mixing.
8. Mix well and pour it into the mold, shake it three times to produce bubbles. Put it in a preheated 150°C oven, bake at 150°C for 25-30 minutes, and turn at 170°C for about 25 minutes. If the surface is too fast last time, you can quickly cover with tin foil. After taking it out, quickly invert it until it is cool, just take it out!
Tips:It is best not to open the oven door during the whole process to prevent retraction!
