Chiffon Original Cake

Chiffon Original Cake

1. Prepare 70 grams of flour, 25 grams of butter, 65 grams of caster sugar, 4 eggs

2. Separate the egg whites and egg yolks, add 65 grams of caster sugar to the 4 separated egg whites, and beat a few drops of lemon juice with a whisk until wet foaming

3. The beaten egg whites can see the layered lines

4. Put 25 grams of butter in a small iron pan, add 60 ml of water, turn on a low heat and heat until the butter melts

5. After the butter cools, sift the low-gluten flour into the container

6. Add 4 separated egg yolks

7. Stir evenly with a whisk by hand, the more uniform the better, until there is no dry powder

8. Take one-third of the beaten egg whites and egg yolk and mix well

9. Pour the mixed cake batter into the remaining egg whites

10. Stir up and down, do not stir in circular motions

11. Pour the mixed cake batter into the mold (I don’t have a cake mold, I use a pizza pan). Vigorously shake a few times to get the bubbles in the batter.

12. After preheating the upper and lower tubes of the oven at 170 degrees for 5 minutes, put it in the middle layer, and bake the upper and lower tubes at 140 degrees for 40 minutes. The surface of the cake is slightly darker and evenly colored.

13. The baked cake has a uniform color and a rich milk flavor

14. After cooling, cross-cut with a knife (no special cake knife, use a fruit knife)

15. The cake is delicate in entrance and full of flavour. Although it is the first time to make, it is full of pride and happiness!