Chiffon Cake

Name: Chiffon Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 5 egg; 85g Low powder; 40g Salad oil; 40g milk; 60g Caster sugar (add egg whites); 30g Caster sugar (add egg yolk)

by I love baking

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Introduction: Chiffon seems simple, but it stumps many friends. Improper operation can easily fail, so it is often called the mad cake. It is soft and delicate, and the taste is light and not greasy. It is one of the most popular cakes.

Ingredients

Chiffon Cake

1. Separate the egg yolk from the egg white, put the egg white in a clean bowl without oil and water, add 30 grams of fine sugar to the egg yolk and mix well

2. Add oil and mix well

3. Add milk and mix well

4. Sift in low powder and stir until smooth and no particles

5. Add 60 grams of fine sugar to the egg whites three times and beat with an electric whisk until wet foaming

6. Take one-third of the egg whites and mix well in the egg yolk paste

7. Pour all the egg yolk paste into the remaining egg whites and mix well

8. Put it into the mold and shake it a few times to produce bubbles

9. Put it into the preheated oven, heat up and down at 150 degrees, bake for 45 minutes, take out the inverted button, and release the mold after it has cooled down.