Chiffon Cake Made for The First Time
by When the wind rises again~
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Separate the egg white and egg yolk and put them into two containers respectively. This is the egg white
2. Add corn oil to the egg yolk, a small amount of sugar and Guozhen, mix well
3. The sifted low flour is added to the egg yolk paste
4. Cut and mix evenly
5. Add a small amount of sugar when beating the egg whites to the fisheye bubble (the sugar should be added three times)
6. Add a small amount of sugar when the egg whites swell
7. Continue to beat until the egg white volume is two or three times as large and when the egg liquid has a small sharp corner, add the remaining sugar, and then beat until the egg liquid does not pour.
8. Pour one-third of the beaten egg whites into the egg yolk
9. Cut and mix evenly with a rubber spatula
10. Pour the cut and mixed egg liquid into the egg whites
11. Then cut and mix evenly (cut up and down, do not make a circle, so as to avoid tendons)
12. Pour the cut and mixed cake batter into the cake mold, shake the mold to shake off the bubbles in the cake
13. Preheat the oven, middle and lower level, 170 degrees for 50 minutes (you can use a toothpick to check whether it’s cooked)
14. Press upside down until it is cool, then remove the mold and cut into pieces
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