Original Chiffon Cake—6 Inches

Original Chiffon Cake—6 Inches

by Redmi Lok

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

This is my most commonly used recipe for chiffon cakes. Our family controls oil and sugar, so the oil and sugar in the recipe have been reduced to a minimum.
The recipe is the amount of 1 6-inch cake mold. "

Ingredients

Original Chiffon Cake—6 Inches

1. Weigh the ingredients and prepare the utensils.

Original Chiffon Cake—6 Inches recipe

2. Separate the egg whites into an oil-free and water-free bowl, directly beat the egg yolks into a bowl containing milk, sugar, salt, and corn oil, and preheat the oven at 130 degrees.

Original Chiffon Cake—6 Inches recipe

3. Let's beat the egg whites first, and add the white sugar to the egg whites three times.

Original Chiffon Cake—6 Inches recipe

4. To beat it hard, just lift up the whisk, and small sharp corners appear on the whisk.

Original Chiffon Cake—6 Inches recipe

5. Use an electric whisk to beat the egg yolk at low speed.

Original Chiffon Cake—6 Inches recipe

6. Sift in low-gluten flour.

Original Chiffon Cake—6 Inches recipe

7. Cut and mix with a mixing knife until there is no powder.

Original Chiffon Cake—6 Inches recipe

8. Dig a third of the egg white, soak it in the egg yolk paste, cut and mix well, then pour the egg yolk paste back into the egg white foam, cut and mix well.

Original Chiffon Cake—6 Inches recipe

9. Pour it into a 6-inch cake mold and shake it a few times to create large bubbles.

Original Chiffon Cake—6 Inches recipe

10. Put it into the preheated oven, the second to last floor, bake at 130 degrees for 40 minutes.

Original Chiffon Cake—6 Inches recipe

11. Take it out, shake it on the table a few times, buckle the cake upside down on the drying rack, let it cool, and release it from the mold.

Original Chiffon Cake—6 Inches recipe

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