Six Inch Chiffon Cake

Six Inch Chiffon Cake

1. Ingredients are ready

2. The egg is five yolks and the egg whites are separated and a whole egg is beaten in the yolk bowl

3. Heat the oil in a pot until it boils

4. Sift the low-gluten flour and baking powder and add to the oil

5. Stir until smooth and set aside to cool for later use. Do not add eggs when it is hot

6. Beaten eggs

7. Pour the milk in portions and stir evenly

8. Pour the mixed egg yolks into the lubricated noodles and stir evenly and set aside for later use

9. Beat the egg whites with sugar in portions

10. Sent to a hard foaming state

11. Mix the noodles with the beaten egg whites. Add egg whites in portions

12. After stirring, pour into the mold and preheat the oven on the upper and lower fire 140 degrees for 50 minutes and 160 degrees for 10 minutes.

13. After baking, take out the inverted buckle and let it cool off the mold and cut it like this

Tips:

Everyone’s oven is different for the length of time and master it by yourself