Olive Oil Chiffon Cake

Olive Oil Chiffon Cake

1. The egg yolk is separated from the egg white, and 20g of sugar is added to the egg yolk.

2. Stir well.

3. Add milk and stir well.

4. Add olive oil and stir well.

5. An egg yolk paste that is evenly stirred with sugar, milk, and oil.

6. Sift in low powder.

7. Stir the egg yolk paste with flour.

8. Beat the egg whites into thick foam, add 20g of sugar and continue to stir.

9. Add sugar in 3 times/20g each time and continue to stir.

10. Add sugar for the third time while adding a few drops of white vinegar and continue stirring.

11. Just be whipped into rigid foam.

12. Add the egg whites to the egg yolk paste in 3 times and mix well.

13. Finally, pour the egg yolk paste into the egg white bowl and stir evenly.

14. Pour the evenly mixed cake batter into an 8-inch mold to shake out bubbles.

15. Preheat the oven for 10 minutes, and bake at 160 degrees for 30 minutes. Cover it with grease paper or tin foil to prevent scorching.

16. The finished cake is out of the oven and left to cool, with a sweet and puffy taste (no collapse).