Vanilla Chiffon Cake

Vanilla Chiffon Cake

1. Separate the egg yolk from the egg white and place the egg yolk in a clean basin.

2. Add 60 grams of oil in portions and beat until the color fades.

3. Then add 60 grams of sugar and 60 grams of milk and mix well.

4. Mix salt, vanilla powder, and flour and sift into the egg yolk.

5. Stir into a particle-free egg yolk paste for later use.

6. The egg whites are placed in a basin without water and oil.

7. Add a few drops of white vinegar and use an electric whisk to make big bubbles.

8. Add another 60 grams of sugar to the egg white three times.

9. Beat the egg whites as shown in the picture, and the whisk can pull out a triangle shape.

10. Scoop 1/3 of the egg whites into the egg yolk paste and mix them irregularly.

11. Pour the mixed batter into the remaining 2/3 egg white bubble and continue mixing irregularly.

12. Pour the mixed cake batter into the mold and shake out bubbles.

13. Enter the second floor of the preheated oven (counting from bottom to top).

14. Bake at 160 degrees for 10 minutes, 150 degrees for 10 minutes, and 140 degrees for 10 minutes.

15. Put it upside down on the vinegar bottle.

16. After cooling, the demoulding effect is still good and complete.

Tips:

1. I turned the pot over and tried it after the egg white foam was blown, and the egg white foam would not fall off. This may be the legendary dry whisk.

2. Stir the egg batter to make a cross or like a stir-fried dish. This is to prevent defoaming.

3. I adjust the temperature a bit frequently. Compared with the previous two times, the temperature is getting lower and lower, and the position is lower and lower. The finished product is still a little cracked, but it is much better. The first two times are all opened. It’s a very big mouth, sum up the experience: it may be that the temperature of my oven is relatively high.