Original Chiffon Cake

Name: Original Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cake flour; 5 egg; 50g Sunflower seed oil; 80g White sugar; a little Lemon juice; 55g milk

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Original Chiffon Cake, I haven’t tried it after the large oven at home is installed. It feels great. It doesn’t have a concave roof, no collapse, no cracks. The fly in the ointment is that some of the skin is stained when the button is reversed.

Ingredients

100g Cake Flour
5 Egg

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50g Sunflower Seed Oil
80g White Sugar

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a little Lemon Juice
55g Milk

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Original Chiffon Cake

1. Prepare all materials

2. Separate egg white and yolk

3. Add 20 grams of sugar to the egg yolk and beat until the sugar is completely melted

4. Add milk and continue to mix well

5. Pour in sunflower oil and continue beating until fully emulsified

6. Sift cake flour

7. Stir evenly into a delicate egg yolk paste

8. Put a few drops of lemon juice into the egg white

9. Add sugar in three times and beat with an electric whisk until it is lifted to pull out the upright sharp corners (the oven is preheated at 150 degrees)

10. Take 1/3 of the egg white, put it in the egg yolk paste and mix evenly

11. Pour the mixed batter back to the remaining egg whites and stir evenly to form a delicate cake batter

12. Into the mold

13. Put it in the preheated oven, middle level, bake for 50 minutes

14. Take out the upside-down button of the baked cake and release it from the mold after it is completely allowed to cool down

Tips:
1. If the eggs are stored in the refrigerator, they must be brought out to warm up in advance. It will be more difficult to beat the low-temperature egg whites.
2. The protein basin must be free of water and oil.
3. According to the temperature and time of your own oven.