Eight Inch Chiffon Cake

by Squirrelfish 77

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h 30m

Serving

3

Chiffon cake is soft and delicate, it is grammatically comparable to other cakes, and it is also an essential foundation for making birthday cakes. Today’s chiffon cake made by the back-egg method is softer, more elastic, without pudding layer, soft and tender, and very delicious.

Ingredients

Eight Inch Chiffon Cake

1. Prepare ingredients.

2. Put the milk and corn oil in a basin to fully emulsify.

3. Sift in low-gluten flour.

4. Stir until there is no dry powder and stop.

5. Add egg yolk and stir until smooth.

6. Add granulated sugar to the egg whites and beat them to dry foaming.

7. Take one third to the egg yolk paste and mix well.

8. Pour the egg white paste and mix well.

9. Pour into the mold and shake out large bubbles.

10. Put it into the preheated oven, and bake at 155 degrees for 60 minutes.

11. After the inverted button has been cooled thoroughly, it will be demoulded.

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