Condensed milk chiffon cake

Overview

Spring is here. Bake a 6-inch cake and take it to the wild. Top it with condensed milk, scoop a spoonful of strawberry jam, taste the dessert, and enjoy the beautiful scenery. Life is so beautiful.

Tags

• baking
• breakfast
• cake flour
• corn oil
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 This 6-inch 2-egg chiffon cake is suitable for decorating, frosting, and tastes great when eaten directly! You can try it if you like it.

   

2. 2 Materials are ready

   

3. 3 Separate the egg yolk and egg white, and the basin containing the egg white should be free of water and oil. Add sugar, corn oil, and milk to the egg yolks and stir until emulsified. The emulsified egg yolks will be uniformly light yellow.

   

4. 4 Sift in the flour and mix well and set aside

   

5. 5 Whisk the egg whites until they reach stiff peaks. Lift the whisk until it has a small sharp edge.

   

6. 6 Take 1/3 of the egg whites and egg yolk paste and mix evenly, then mix evenly with the remaining egg whites.

   

7. 7 Bake in the preheated oven at 160 degrees for 50 minutes.

   

8. 8 Cool and cut into small pieces

   

9. 9 Pour on the condensed milk, scoop a spoonful of strawberry jam, and serve with a cup of coffee, and afternoon tea is here.