Savarin Chiffon Cake
1.
Mix corn oil, water and 30 grams of sugar for later use.
2.
Separate the eggs, divide the yolk into the water-oil mixture for later use.
3.
In the egg whites, add 60 grams of sugar in 3 times and beat until dry foaming.
4.
Stir the egg yolk liquid evenly with an electric whisk.
5.
Sift in low-gluten flour.
6.
Stir well.
7.
Put one third of the meringue into the egg yolk paste and mix well.
8.
Pour the mixed cake batter back into the egg white basin.
9.
Stir well.
10.
Pour the cake batter into the mold and shake it vigorously.
11.
Put it in the preheated oven and heat it up and down at 130 degrees for 60 minutes.
12.
Come out after evenly colored.
13.
After being out of the oven, shake it vigorously and immediately cool down.
14.
It can be demoulded after 5 minutes.
15.
After cooling completely, cut into cubes and enjoy.
16.
Finished picture.
17.
Finished picture.
18.
Finished picture.
19.
Finished picture.
Tips:
1. Adjust the amount of sugar added according to each person's taste.
2. If there is no lemon juice, white vinegar can be used instead.
3. Adjust the baking temperature according to the attributes of each individual's oven.
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