Egg Chiffon Cake

Egg Chiffon Cake

by Lost love

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

Egg Chiffon Cake

1. Finished product.

Egg Chiffon Cake recipe

2. The egg white and the yolk are separated, and the basin needs to be kept free of moisture. Egg white part.

Egg Chiffon Cake recipe

3. The yolk part.

Egg Chiffon Cake recipe

4. For the egg yolk, add appropriate amount of milk, corn oil, and finally add group B soft white sugar.

Egg Chiffon Cake recipe

5. Sift the flour, add the egg yolks, add a little salt, and stir evenly without particles.

Egg Chiffon Cake recipe

6. For the egg whites, add a few drops of lemon.

Egg Chiffon Cake recipe

7. Stir at low speed and add one-third of soft white sugar.

Egg Chiffon Cake recipe

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.

Egg Chiffon Cake recipe

9. I took a few photos.

Egg Chiffon Cake recipe

10. The stirred shape is as shown in the figure.

Egg Chiffon Cake recipe

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.

Egg Chiffon Cake recipe

12. Pour the cake batter into an 8-inch round mold and shake it lightly to complete defoaming on the surface.

Egg Chiffon Cake recipe

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)

Egg Chiffon Cake recipe

14. After baking the cake, take it out with gloves and buckle until it cools completely.

Egg Chiffon Cake recipe

15. Just demould!

Egg Chiffon Cake recipe

16. One person's weight.

Egg Chiffon Cake recipe

17. Finished product.

Egg Chiffon Cake recipe

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