Chiffon Cake

Chiffon Cake

1. After the eggs are taken out of the refrigerator, separate the egg whites and the yolks, and multiply them in two oil-free and water-free containers. Add a few drops of lemon juice to the egg whites.

2. Add oil and sugar to egg yolk and mix well

3. Add 70 grams of milk and spread evenly

4. Sift in the low powder one by one and stir into egg yolk paste

5. Electric whisk 3 levels to beat the egg whites, add sugar for the first time when the fish eyes are soaked

6. Add the second sugar when the bubble is more dense

7. Turn to 5th gear to beat, add the last sugar, beat until hard foaming

8. Insert the whisk into the egg white and lift it up again, as shown in the picture, it's ok

9. First add a piece of egg white into the egg yolk paste and mix well

10. Pour the egg yolk paste back into the bowl of egg yolks, and stir all the egg whites and egg yolk paste.

11. Pour it into the hollow mold, it’s 80% full, shake it a few times

12. Put it in the lowermost layer of the preheated oven and bake for 30 minutes at 150°. The cake surface will be a little bit colored and then turn 170 degrees and bake for 10 minutes. During this time, pay attention to the color of the cake. If the color has darkened before the time has elapsed, You have to cover the cake with tin foil.

13. When the time is up, immediately take it out and shake it a few times

14. Buckle upside down on the grid

15. Demoulded after complete cooling

16. Two blueberry cupcakes baked in a box