Sweet and Fluffy Chiffon Cake, One Time Success!

by Squirrelfish 77

4.9 (1)
Favorite
2

Difficulty

Normal

Time

1h 30m

Serving

3

The most common complaint I hear from baking friends is that the chiffon cake either collapses or shrinks. It's too difficult! In fact, it is not difficult to make a chiffon. As long as the formula is correct and a little trick is mastered, it is not difficult to make a chiffon. Come, do it with me, and you will succeed once!

Sweet and Fluffy Chiffon Cake, One Time Success!

1. Prepare ingredients.

2. Corn oil and milk emulsify evenly.

3. Sift in the low-gluten flour and stir evenly in a straight shape.

4. Separate the egg whites and yolks.

5. Stir the egg yolk paste until it is thick and smooth.

6. Add lemon juice to the egg whites.

7. Add the confectioner's sugar to the egg whites three times and beat until it is firm.

8. Take out a small part of the egg white to the egg yolk paste, and mix well.

9. Pour back into the egg whites and mix well

10. Pour into the mold.

11. Two small shocks shook out large bubbles.

12. Put it into the preheated oven, and bake at 150°C for 50 minutes.

13. After being out of the oven, there was a few shocks that shook out the heat.

14. Demould after cooling.

15. Fluffy chiffon cake.

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