Milk Chiffon Cake
1.
Eggs (3 pcs) Easy Baking Cake Mix (60g) Sugar (48g) Accessories Corn Oil (30g) Milk (38g) Baking Powder 1 teaspoon Sugar 16g (Add to Egg Yolk) 32g Sugar (Add to Egg White)
2.
Separate the egg white and egg yolk first.
3.
Mix the egg yolks and caster sugar.
4.
Use a whisk to mix and beat.
5.
The color of the egg yolk becomes lighter and thicker. Divide the corn oil into the egg yolk in three times and beat.
6.
Add milk and stir gently.
7.
Sift in cake flour and baking powder.
8.
Use a rubber spatula to mix evenly without dry powder particles to form an egg yolk batter.
9.
Wash the egg yolk on the whisk. Use an electric whisk to beat the foam to the coarse state; add 1/3 of the fine sugar.
10.
Continue to beat and add the remaining sugar in two batches.
11.
Whip the egg whites to a dry foaming state; when the egg beater feels resistance, lift the egg beater, and the egg beater egg white will show upright sharp corners.
12.
Put one-third of the egg whites into the egg yolk bowl and stir evenly from the bottom up.
13.
Pour the mixed batter into the remaining egg whites. Continue to stir again evenly.
14.
Pour the cake batter into a six-inch chimney cake mold, shake the mold on the table a few times to produce large bubbles.
15.
The upper and lower fire of the oven in the middle, 140 degrees, 50 minutes! My oven is ACA’s cake automatic mode which is very convenient.
Tips:
1. Pour the cake batter into the mold, shake the mold on the table a few times, and shake out large bubbles.
2. Adding sugar in three times can make the egg whites be beaten faster and better.
