Eight Inch Chiffon Cake

Eight Inch Chiffon Cake

by Brown sugar fragrant

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Make a cake and record it~"

Ingredients

Eight Inch Chiffon Cake

1. Prepare materials~

Eight Inch Chiffon Cake recipe

2. Beat the eggs into the container, use a spoon to remove the yolk, and put the container with the egg whites in the refrigerator~

Eight Inch Chiffon Cake recipe

3. Put the egg yolk in another container, put a small amount of sugar,

Eight Inch Chiffon Cake recipe

4. Break up the egg yolks, put the oil and stir, put in the water, and stir evenly~

Eight Inch Chiffon Cake recipe

5. Sift in the flour and starch, mix well, don't need to stir too much, no particles are fine~

Eight Inch Chiffon Cake recipe

6. Take out the container with the egg whites and drop a little bit of vinegar. Lemon juice is even better. It is more convenient to cut lemons lazily. It is more convenient to use vinegar. Put a little sugar and beat with a whisk at low speed~

Eight Inch Chiffon Cake recipe

7. Put the sugar in three times, and the egg beater will beat the egg whites at a low speed and then a high speed, and then the egg whites will be beaten in this state~

Eight Inch Chiffon Cake recipe

8. Put one-third of the meringue into the egg yolk paste and mix well~

Eight Inch Chiffon Cake recipe

9. Pour the paste of Figure 8 back into the meringue, stir evenly, pay attention to the technique, don’t draw a circle~

Eight Inch Chiffon Cake recipe

10. Put it in the mold, shake 2 times to shake out the bubbles, then put it into the preheated oven, 150 degrees for 40 minutes~

Eight Inch Chiffon Cake recipe

11. ~

Eight Inch Chiffon Cake recipe

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