1. This 6-inch 2-egg chiffon cake is suitable for decorating flowers and spreading cream on the noodles. It tastes great to eat directly! You can try if you like.
2. Materials ready
3. The egg yolk and egg white are separated, and the egg white bowl should be water-free and oil-free. Add sugar, corn oil, and milk to the egg yolk to emulsify. The emulsified egg yolk is evenly light yellow.
4. Sift in the low powder and stir evenly for later use
5. Whip the egg whites until hard foaming, just lift the whisk to have a small sharp corner.
6. Take one-third of the egg white and egg yolk paste and mix well, then stir evenly with the remaining egg white.
7. Place the lower part of the preheated oven at 160 degrees and bake for 50 minutes.
8. Cool and cut into small pieces
9. Top it with condensed milk, scoop a spoonful of strawberry jam, and pair it with a cup of coffee. The afternoon tea is here.
Tips:Note 1: The egg white bowl must be water-free and oil-free.
2: When mixing egg yolks and egg whites, pay attention to the mixing method.
3: The temper of each oven is different, and the temperature should be adjusted according to your own oven.
4: It doesn't matter if there is no lemon juice or white vinegar, as long as the eggs are fresh.
