Six-inch chiffon cake

Six-inch chiffon cake

Overview

Chiffon cake, the embryonic body for making birthday cakes;

Tags

Ingredients

Steps

  1. Eggs, three, separate the egg whites, be sure to separate them thoroughly;

    Six-inch chiffon cake step 1

  2. Egg whites, put into a water-free, oil-free container;

    Six-inch chiffon cake step 2

  3. Egg yolks, add sugar, stir until evenly distributed;

    Six-inch chiffon cake step 3

  4. Add a few drops of navel orange juice and stir;

    Six-inch chiffon cake step 4

  5. Add pure milk and stir evenly;

    Six-inch chiffon cake step 5

  6. Sift in flour and cornstarch;

    Six-inch chiffon cake step 6

  7. Continuing to stir, use an electric egg beater to beat until smooth and falls like satin;

    Six-inch chiffon cake step 7

  8. Then make egg whites and add navel orange juice;

    Six-inch chiffon cake step 8

  9. Use an electric whisk to beat until fish-eye foam forms, then add sugar;

    Six-inch chiffon cake step 9

  10. Continue to beat, add sugar in three batches, beat until a small upright triangle forms when inverted; the oven can be preheated at this time;

    Six-inch chiffon cake step 10

  11. Add the beaten egg whites to the egg batter in step 7 in batches, and mix evenly with a cutting and stirring motion;

    Six-inch chiffon cake step 11

  12. Put it into the mold and shake out big bubbles;

    Six-inch chiffon cake step 12

  13. Put in the oven, 160 degrees, 45 minutes;

    Six-inch chiffon cake step 13

  14. Take it out of the oven, shake it a few times, and place it upside down on the iron frame;

    Six-inch chiffon cake step 14

  15. Let cool and mold;

    Six-inch chiffon cake step 15

  16. Decorate according to your own personal preference;

    Six-inch chiffon cake step 16

  17. Cake, delicious~~~

    Six-inch chiffon cake step 17