Original chiffon cake

Overview

Chiffon with a soft texture has always been one of my favorite foods. Personally, I think cakes bought in shops are always too sweet. I make them at home with very little sugar, and they taste very refreshing and not greasy.

Tags

• baking
• afternoon tea
• cake flour
• egg
• salad oil
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks into two clean containers that are oil-free and water-free.

   

2. 2 Add salad oil to egg yolks and stir evenly.

   

3. 3 Pour in the milk again and stir evenly.

   

4. 4 Weigh the cake flour and mix with salt.

   

5. 5 Sift the mixed flour into the egg yolk batter.

   

6. 6 Use a rubber spatula to mix evenly in an upward and downward motion or in a "cross" shape.

   

7. 7 Add a few drops of white vinegar to the egg whites, while adding fine sugar in stages. Use an electric egg beater to beat until the egg beater is lifted up, and there is a hard small triangle shape in the basin and the lifted part of the egg beater, which will not drip.

   

8. 8 Add 1/3 of the meringue into the batter, and use a rubber spatula to quickly stir evenly. At this point the oven begins to preheat.

   

9. 9 Mix well and then pour into the remaining 2/3 of the meringue.

   

10. 10 Mix again.

    

11. 11 Pour the mixed cake batter into a clean mold. Give it a few light shakes to release big bubbles.

    

12. 12 Put the mold into the oven, heat the middle layer up and down, 165 degrees, for 43 minutes.

    

13. 13 Take it out immediately after baking and place it upside down on a drying rack.

    

14. 14 After completely cooling, remove from the mold.