Delicious Food Light | Soft and Dense Chiffon Cake, Easy to Make at Home!
1.
Mix the milk and corn oil together, and stir until there is no mixed.
2.
Divide the eggs into egg yolks and egg whites with an egg separator, put the egg yolks in a bowl with milk and corn oil, and put the egg whites in another empty bowl. (Be careful not to mix a little egg yolk in the egg white!) Put the separated egg white in the refrigerator for 10 minutes.
3.
Use a manual whisk to mix the egg yolk and milk evenly. Sift in low-gluten flour, pour in half of the white sugar, and use a spatula to stir the batter evenly. (Be careful not to stir in one direction for a long time, this will make the flour gluten~)
4.
Take out the refrigerated egg white, wipe the white mist on the side of the bowl with a paper towel, and add 3 to 5 drops of lemon juice (it would be better if there is tartar powder to help the whisk!), and use an electric whisk at low speed. Egg white, add the remaining white sugar in three times (when the bubbles are in the shape of a fishnet, when the bubbles become dense, when the bubbles disappear completely and become creamy), when the egg whites are sent to be hooked, Just hit it!
5.
Add one-third of the beaten egg white to the batter and stir evenly with a spatula. Then add all the remaining egg whites and stir slightly. Pour the mixed batter into the cake mold, about 80% full. (Because the cake will expand during the baking process!)
6.
Take the mold to a height of 15 cm above the ground and drop it three times to shake out the air inside. Put the cake in the oven and bake for 40 minutes at 160 degrees.
7.
After the baked cake is taken out with oven gloves, shake the water vapor in the cake three times as well, and then flip the mold upside down. This can prevent the cake from shrinking after cooling, and it is also easy to demold! After the fully cooled cake is demolded with a stripper, our chiffon cake is complete, and enjoy the deliciousness with friends!
