#the 4th Baking Contest and is Love to Eat Festival# Plain Flour Version of Chiffon Cake

#the 4th Baking Contest and is Love to Eat Festival# Plain Flour Version of Chiffon Cake

1. Ingredients map

2. Corn oil, milk, 15 grams of sugar, stir well

3. Sift in the flour

4. Stir in a zigzag pattern with eggs

5. Add the egg yolk and stir in the same zigzag shape

6. Stir the egg yolk paste until smooth

7. Drop the egg whites into a small amount of lemon juice

8. Add the remaining sugar and beat with a whisk to make a small straight triangle meringue when you lift the whisk.

9. Add the meringue to the egg yolk paste three times and stir evenly

10. After mixing the cake batter, the surface has a certain luster

11. Pour into an 8-inch cake mold to shake out bubbles

12. Put it in the oven at 150 degrees and bake for about 1 hour

13. It's a bit cracked, it tastes delicious

14. Very flexible

15. The finished product is very soft

Tips:

A small amount of cornstarch can be added when the flour is sieved to beat the egg whites in advance to enhance the stability of the protein