Hollow Chiffon Cake

Hollow Chiffon Cake

by @That floweropen@

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Ingredients

Hollow Chiffon Cake

1. Pour milk and corn oil into a bowl, and beat with eggs until fully emulsified. Sift in low powder, stir irregularly with egg soaking without dry powder. Add the egg yolk (the cake made by the post-egg method is delicate). Use egg custard to mark irregularly until the egg batter is delicate.

2. The egg whites are divided into three times with sugar and beaten to small sharp corners (between dry and wet tastes more moisturized)

Hollow Chiffon Cake recipe

3. Take 1/3 of the meringue into the egg yolk paste and mix well.

Hollow Chiffon Cake recipe

4. Pour all the egg yolk paste into the meringue.

Hollow Chiffon Cake recipe

5. Use the egg to draw a word briskly and quickly mix it into a delicate cake batter.

Hollow Chiffon Cake recipe

6. Pour the cake batter into the mold, and spread the cake batter on the sides so that the clinging force is strong and not easy to collapse.

Hollow Chiffon Cake recipe

7. Put it in a preheated oven at 150 degrees and pour the second floor.

Hollow Chiffon Cake recipe

8. Bake for about 50 minutes (time and temperature are for reference only)

Hollow Chiffon Cake recipe

9. The heat is blown out of the oven immediately.

Hollow Chiffon Cake recipe

10. Like a blooming flower.

Hollow Chiffon Cake recipe

11. Demoulding with bare hands.

Hollow Chiffon Cake recipe

12. Appreciation of the finished product.

Hollow Chiffon Cake recipe

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