Cocktail Chiffon Cake

Cocktail Chiffon Cake

1. First pour corn oil, egg yolks, and cocktail into a basin

2. Then sift the low-gluten flour into the basin

3. Use a whisk to mix by hand first, and then use an electric whisk for about ten seconds. Don't beat it for too long and it will tend to become muscular! After laying it, place a plate for spare

4. Next, we will beat the egg whites, and add the fine sugar into the egg whites three times. It is best to add it together with cornstarch when adding it once.

5. Just send it to dry foaming, lift up the egg beater as shown in the figure, the meringue presents an upright small sharp corner

6. First take a part of the meringue and mix it with the egg yolk paste. Remember to use cutting or mixing

7. After mixing, pour the whole into the remaining meringue basin, and mix it with the same method of turning or cutting (preheat the oven at 160 degrees)

8. The mixed cake batter is fluffy and light

9. Pour the cake batter into the 6-inch hollow mold and 6-inch round mold of Xuechu. After pouring, shake the mold on the table three times to shake out the big bubbles inside.

10. Put it into the middle and lower layer of the oven, bake at 160°C for 30 minutes and then at 155°C for 10 minutes

Tips:

After the baked chiffon cake is out of the oven, it must be shaken three times on the countertop to shake out the internal heat, and then quickly buckle it on the cooling net, and wait until it is completely cool before being demoulded