Six Inch Chiffon Cake

Six Inch Chiffon Cake

1. Prepare ingredients. Three eggs, 60 grams of low-gluten flour, 40 grams of milk, 40 grams of corn oil, 50 grams of sugar, and vanilla extract.

2. Take three eggs and separate the yolk and egg white.

3. The separated egg whites. . The bowl where the egg whites are placed must not contain a little bit of water or oil.

4. Use an electric whisk to foam the egg whites at low speed.

5. Add 1/3 of 50 grams of sugar and beat at low speed.

6. Add 1/3 of the sugar, and then turn to a high speed to pass it. A small tip appears.

7. Add the last 1/3 of the sugar and continue to whisk at high speed. The egg whites will become dry foaming. Lift the whisk and the egg whites will become upright pointed feet. (I haven't sent this picture enough, I will continue to send it).

8. Add 10 grams of sugar to the egg yolk liquid and stir, add corn oil and stir evenly.

9. Add milk and stir well.

10. Add sifted low-gluten flour.

11. Stir well.

12. Add 1/3 of the whipped egg whites.

13. Stir thoroughly.

14. Add 1/3 egg white.

15. Continue to stir.

16. Pour the egg yolk liquid into the last 1/3 of the egg whites and continue to stir.

17. Pour into the cake mold, not too full. Preheat the oven at 160 degrees. Bake the cake for 35-40 minutes.

18. The cake is out of the oven, a little back.

19. Buckle upside down on the chopping board. The finished chiffon cake.