Six Inch Original Chiffon Cake

Six Inch Original Chiffon Cake

1. Prepare all the ingredients and separate the egg white and egg yolk into a water- and oil-free basin (note: there should be no egg yolk in the egg white).

2. Add 15 grams of fine sugar to the egg yolks and mix well.

3. Add pure milk and mix well.

4. Sift the low-gluten flour and mix well.

5. Add vegetable oil and stir well.

6. Add three drops of white vinegar to the egg whites.

7. Electric whisk, add 15 grams of fine sugar when the egg whites reach the fisheye bubble.

8. Continue to beat and add 10 grams of caster sugar.

9. Continue to beat and add the last 10 grams of caster sugar.

10. Continue whipping, this dry foaming state is best for chiffon.

11. Add the egg whites into the egg yolk paste in 3 times and mix well.

12. Mix thoroughly and pour into a 6-inch mold, shake it a few times to expel air bubbles.

13. Preheat the oven to lower fire 160. Get angry 130. Bake the cake for 60 minutes.

14. Pour immediately after baking and let it cool thoroughly before demoulding.

15. Finished product.