Sophora Chiffon Cake

Sophora Chiffon Cake

by Bauhinia Perfect_GENh

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

When I went out for a walk, I picked a lot of quebec flowers and made omelets, and there were many left. I thought it would be good to make a cake. "

Ingredients

Sophora Chiffon Cake

1. Prepare ingredients for separating egg whites and egg yolks

Sophora Chiffon Cake recipe

2. Add 20 grams of white sugar to the egg yolk and stir well

Sophora Chiffon Cake recipe

3. Add milk and corn oil and mix well

Sophora Chiffon Cake recipe

4. Sift in the flour

Sophora Chiffon Cake recipe

5. Stir well

Sophora Chiffon Cake recipe

6. Beat the egg whites into fish blisters

Sophora Chiffon Cake recipe

7. Add sugar in three times, add 20 grams of sugar for the first time to make a fine foam

Sophora Chiffon Cake recipe

8. Add 15 grams of sugar for the second time to create texture

Sophora Chiffon Cake recipe

9. Add another 15 grams of sugar

Sophora Chiffon Cake recipe

10. Hit the hook

Sophora Chiffon Cake recipe

11. Add the egg whites to the egg yolk paste three times

Sophora Chiffon Cake recipe

12. Stir the cross evenly

Sophora Chiffon Cake recipe

13. Add quebec flowers and stir evenly and pour into a paper cup 7 minutes full

Sophora Chiffon Cake recipe

14. Preheat the oven up and down 200 degrees and bake for 20 minutes

Sophora Chiffon Cake recipe

15. Finished product

Sophora Chiffon Cake recipe

16. One more piece

Sophora Chiffon Cake recipe

Comments

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