Six-inch chiffon cake

Six-inch chiffon cake

Overview

Chiffon cakes are often made, mostly eight-inch ones. It was raining today and I was alone at home. I suddenly wanted to eat cakes, so I immediately made this six-inch cake, which is just enough for one person.

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Ingredients

Steps

  1. Separate the egg whites and yolks, and put the egg whites into a water-free and oil-free basin

    Six-inch chiffon cake step 1

  2. Whisk the egg yolks with your hands

    Six-inch chiffon cake step 2

  3. Add corn oil and mix well

    Six-inch chiffon cake step 3

  4. Add milk and mix well

    Six-inch chiffon cake step 4

  5. Add 10 grams of sugar and mix well

    Six-inch chiffon cake step 5

  6. Mix the egg yolk until it is smooth and smooth

    Six-inch chiffon cake step 6

  7. Sift in the flour

    Six-inch chiffon cake step 7

  8. Use the stirring and cutting method to mix well, do not mix in circles to avoid gluten, and the finely mixed egg yolk paste

    Six-inch chiffon cake step 8

  9. Add 30 grams of sugar to the egg whites in three additions. Beat the egg whites with a whisk until coarse and add one-third of the sugar

    Six-inch chiffon cake step 9

  10. When beating until fine, add one third of the sugar

    Six-inch chiffon cake step 10

  11. Beat the egg whites until they have obvious lines, add the remaining sugar

    Six-inch chiffon cake step 11

  12. Beat until the electrical appliance has a small short tip and it's ready

    Six-inch chiffon cake step 12

  13. Take one-half of the egg white and add it to the egg yolk liquid, mix well quickly, and use the same mixing method

    Six-inch chiffon cake step 13

  14. Pour the mixed egg batter into the remaining egg whites and mix well

    Six-inch chiffon cake step 14

  15. Completely mixed egg batter

    Six-inch chiffon cake step 15

  16. Pour the egg batter into the mold, lift the mold and shake it a few times to release the bubbles. Preheat the oven to 110 degrees for 10 minutes

    Six-inch chiffon cake step 16

  17. Put the mold into the preheated oven, heat up and down to 110 degrees for 30 minutes, then turn to 150 degrees for 20 minutes, the surface will be slightly yellow

    Six-inch chiffon cake step 17

  18. Take out the baked cake and place it upside down on the baking grid immediately, let it dry until warm and unmold it

    Six-inch chiffon cake step 18