1. Prepare two oil-free and water-free stainless steel basins. The refrigerated eggs are separated from egg whites and egg yolks. The low-gluten flour, milk, corn oil and fine sugar are weighed, and the low-gluten flour is sieved. Add milk and corn oil to one of the bowls.
2. Whisk with egg until the oil and milk are mixed, pour in the sifted low-gluten flour, press and mix with a spatula until it becomes a delicate batter.
3. Add the beaten egg yolks to the batter, press and mix evenly with a spatula, mix into a delicate egg yolk paste, set aside for later use.
4. Add a few drops of lemon juice to the egg whites, use an electric whisk at medium speed until fisheye bubbles, add one-third of the fine sugar.
5. When the meringue has slightly sharp corners, add a second time of caster sugar.
6. Add the remaining fine sugar when the shape of the meringue is more erect.
7. Dispense at low speed to a state of rigid foaming.
8. First add one-third of the meringue to the egg yolk paste, cut and mix evenly.
9. Then add another third of the meringue, cut and mix evenly, and pour the mixed egg yolk paste into the remaining third of the meringue.
10. Cut and mix evenly, showing a fine batter state.
11. Distribute the batter evenly into two six-inch molds, shake off the large bubbles, and put them in the baking pan.
12. Put it in the preheated oven, the bottom layer, and bake at 130 degrees for 50 minutes.
13. After the baking is over, shake the mold out of the oven, then immediately buckle it upside down on the grill and let it cool, and then release the mold after it is completely cooled.
14. After demolding, the organization is great! The taste is soft and delicate.
15. Decorated one of the cakes with whipped cream to make a dragon fruit sandwich cream cake, which is delicious.
Tips:1. The baking temperature is adjusted according to your own oven. The temperature is different for different ovens.
2. The egg I used is about 60 grams, and the amount of liquid can be adjusted according to the size of the egg, and it will be like a picture.
3. Now that the temperature is high, the cake is suitable for airtight and refrigerated storage, and it is best to eat it as soon as possible.
4. For the methods of whisking and cutting the egg whites, please refer to the video of Chiffon Cake by Tianyue and Junzhi.
5. The operation technique of the back egg method can make the egg yolk paste more even and delicate.
6. In order to prevent the surface of the cake from cracking, the cake can be baked at a low temperature and then a high temperature.
7. The space in my oven is not high enough, so I bake on the bottom layer. Normally, I bake it on the middle and lower layer. After the surface is colored, cover it with tin foil or turn the heat down in time.
