Hollow chiffon cake

Overview

The recipe of this chiffon cake is pretty good. The resulting cake is very soft and elastic. It is made using a 17cm hollow mold, which is almost equivalent to the size of a 7-inch round mold!

Tags

• baking
• children
• chiffon cake
• birthday
• corn oil
• egg white
• egg yolk
• low gluten flour
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate egg yolk and egg white

   

2. 2 Put milk and 20g sugar into a basin and stir until the sugar dissolves. You can stir it through hot water and it will dissolve quickly

   

3. 3 Add corn oil

   

4. 4 Use a hand mixer to mix until completely combined

   

5. 5 Sift into the low-gluten flour

   

6. 6 Mix well and add into the egg yolk

   

7. 7 Stir evenly into a thick paste and set aside

   

8. 8 Add 45g of fine sugar into the egg whites in 3 batches and beat

   

9. 9 Beat the egg whites into dry peaks

   

10. 10 Take 1/3 of the meringue into the egg yolk batter bowl and stir evenly

    

11. 11 Then pour it all into the remaining 2/3 of the meringue basin

    

12. 12 Cut and mix evenly into a fine cake batter

    

13. 13 Pour the cake batter into the mold

    

14. 14 Smooth the surface, shake it twice on the table, and put it in the preheated oven. Middle and lower floors, 170 degrees, about 42 minutes!