Strawberry Chiffon Cake
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add beef, corn oil, 25 grams of powdered sugar to the egg yolk.
2. Stir until there are no particles.
3. Sift the flour and add it to the egg yolk.
4. Stir the egg yolk paste until there are no particles.
5. Add a few drops of vinegar to the egg whites.
6. Add one-third of the powdered sugar and stir on low speed for 1 minute
7. Finally, add powdered sugar in two batches and stir at medium speed until neutral foaming.
8. As shown in the picture, a small hook can be hooked up with a stirrer.
9. Add the egg white paste to the egg yolk paste in two batches and mix evenly from the bottom up.
10. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up.
11. Pour the egg batter into the spread cake mold and shake it lightly.
12. Preheat the oven in advance, set the upper and lower heat to 160 degrees, and bake for 40 minutes.
13. Take out the cooling and demoulding.
14. Add a little icing sugar to the whipped cream and whip until it is very hairy, like cotton.
15. Cut into evenly sized cake pieces.
16. Squeeze in the cream and garnish with strawberries.
17. Finished picture.
18. Finished picture.
