Egg Chiffon Cake
1.
Finished product.
2.
The egg white and the yolk are separated, and the basin needs to be kept free of moisture. Egg white part.
3.
The yolk part.
4.
For the egg yolk, add appropriate amount of milk, corn oil, and finally add group B soft white sugar.
5.
Sift the flour, add the egg yolks, add a little salt, and stir evenly without particles.
6.
For the egg whites, add a few drops of lemon.
7.
Stir at low speed and add one-third of soft white sugar.
8.
This time using a medium speed, add soft white sugar three times and stir to form a stiff foam. As shown in the picture, use a stirrer to gently lift it up like a small hook, even if it is done.
9.
I took a few photos.
10.
The stirred shape is as shown in the figure.
11.
Add the egg white part to the egg yolk part in two, and finally pour the egg white paste into the egg yolk paste.
12.
Pour the cake batter into an 8-inch round mold and shake it lightly to complete defoaming on the surface.
13.
Put it into the oven, preheat, up and down, 150 degrees, bake for 60 minutes. (Each oven has a different size, and the temperature and time can be adjusted separately)
14.
After baking the cake, take it out with gloves and buckle until it cools completely.
15.
Just demould!
16.
One person's weight.
17.
Finished product.