Super Soft All-match Chiffon Cake

Super Soft All-match Chiffon Cake

1. Separate the clean egg whites and egg yolks into an anhydrous and oil-free basin

2. Beat the egg yolks and add a small amount of sugar, then add water and quickly beat them evenly

3. Pour the oil and beat it quickly until it emulsifies and has fine bubbles

4. Sift in low powder

5. Zigzag whipping evenly, no particles and no dry powder

6. Add a few drops of white vinegar to the egg white

7. Whisk until there is no tension in the thick bubble and add some sugar

8. Add the second sugar to the delicate state at low speed

9. When the lines appear, add all the remaining sugar, and hit the small sharp corners to stand tall

10. Take one-third of the egg whites and put them in the egg yolk paste and mix well

11. Pour the mixed batter again into the remaining egg whites to cover the whole area

12. Mix up and down evenly

13. Pour into the mold and put it into the oven at 150 degrees for 50 minutes

14. Out of the oven to enjoy the cool

15. Cut into pieces

16. carry out

Tips:

The oven temperature is for reference only, it is recommended to bake at low temperature