Eight Inch Vanilla Chiffon Cake
by Melody between the fingers
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add fine sugar to the egg yolk, add salt, add vegetable oil and stir, then add milk. Beat until the oil and water blend evenly.
2. Sift in low powder, add a few drops of vanilla extract, slowly stir evenly until smooth and no particles
3. Add a few drops of white vinegar to the egg whites, add sugar in three times, beat until dry foaming, lift up the whisk, and the egg whites can pull out short, upright, small sharp corners.
4. Take 1/3 of the meringue into the egg yolk paste and stir evenly
5. Pour the mixed batter back into the 2/3 meringue and stir evenly without particles.
6. Pour the batter into an 8-inch round cake mold and shake it lightly to shake out the large bubbles in the cake batter.
7. Put the cake in the preheated oven, on the four-layer grill, and place it on the penultimate layer. Fire up and down at 135 degrees for 45 minutes.
8. Take out the cake immediately after baking
9. Put it on the table and knock it upside down on the grill. Unmould the cake after it has cooled completely.
10. Finished product
