Homemade Chiffon Cake

Homemade Chiffon Cake

1. Separate the egg white and egg yolk. Put the egg yolk in a deep basin without water and oil, add milk and salad oil and mix well

2. Then add the sieved low powder and stir evenly

3. Put the egg whites into a deep basin without water and oil, add lemon juice, (divide the 60G white sugar into three parts), add one part white sugar, and stir with an electric mixer at a low level.

4. Add white sugar three times to beat the egg whites until stiff foaming. It means picking up the blender, there will be a right-angled hook

5. Add the whipped egg whites to the cornstarch and continue to mix evenly

6. Add 1/3 of the egg whites to the egg yolk liquid, cut and mix evenly, be careful not to stir in a circular motion, it will defoam the egg whites

7. Pour the stirred egg yolk paste into the remaining egg white liquid, cut and mix evenly

8. Pour it into an 8-inch abrasive tool, leave it 15-20cm away from the table, shake it, and shake out bubbles. Preheat the oven at 160 degrees for 10 minutes

9. Put it in the oven, heat up and down at 160 degrees, and bake for 50 minutes. When the cake turns yellow, it is almost ready. Take out the cake and tie it with a toothpick. After taking it out, let it cool down on the net for about half an hour and it will be demoulded. Forgot to take pictures here

10. Take 100G whipped cream and add 3 drops of lemon juice, add 40G white sugar in three times, beat until stiff foaming, and spread it on the surface of the cake.

11. Only halfway through eating did I think of taking pictures. The cake was soft and delicate, not greasy or greasy, so delicious.