Eight Inch Chiffon Cake

Eight Inch Chiffon Cake

1. Separate egg white and egg yolk

2. Add sugar to the yolk

3. Stir well

4. Add milk and salad oil

5. Stir well

6. Sieve the low powder three times and add it and mix evenly. Do not mix up and down and left and right.

7. Stir thoroughly and evenly

8. Start to beat the egg whites until the fish eyes are soaked, add one-third of the sugar and a few drops of vinegar. If there is lemon, use lemon juice, which has a lemon fragrance.

9. Beat until the foam is more delicate, then add one-third of the sugar to continue blowing

10. When the egg whites have lines, pour in the remaining sugar and continue to beat

11. Lift up the whisk, and there is a hard short tip underneath the whisk. Lightly shake the short tip of the whisk and it won’t bend.

12. Even if the pot is upside down, the egg whites will not fall down. Beat the egg whites to this state.

13. Take one-third of the egg white and add it to the egg yolk paste and stir evenly. Remember not to stir in a circle.

14. Mix thoroughly and evenly. The technique should be light and fast so as to prevent the egg white from defoaming.

15. Pour the egg yolk paste back into the egg whites and stir evenly

16. It's ready to be poured into the mold

17. Mould covered with greased paper

18. Pour the cake batter into the mold and shake a few times to produce large bubbles

19. Put it in the preheated oven and bake for 30 minutes on the upper and lower fire at 140 degrees, the middle and lower layer, turn to the upper and lower fire at 160 degrees and then bake for 30 minutes (the oven is preheated at 140 degrees for ten minutes)

20. After taking it out, shake it out for a few times, and then it will release the mold after it is cold.

21. After taking off the mold, ready to eat🤓

Tips:

1. The effect of whisking the egg whites and sugar will make the egg whites difficult to defoam so that the baked cake will be softer and a few drops of vinegar can be quickly passed. Both of these are indispensable.
2. The reason for the collapse of the chiffon cake: the egg whites are not in place and the baking time of the cake is not enough or the baking time is too long