Original chiffon

Overview

Super simple original chiffon cake!

Tags

• baking
• chiffon cake
• cake flour
• egg
• salad oil
• vanilla extract
• white sugar
• white vinegar
• water

Ingredients

Steps

1. 1 Separate the egg yolk and egg white, and place the egg white in an oil-free and water-free basin

   

2. 2 Add a few drops of white vinegar, make a rough foam, then add (3 parts of 40g white sugar) about 10g of white sugar, and continue beating at high speed

   

3. 3 When beating until smooth, add 15g of white sugar and continue beating at high speed

   

4. 4 Beat until this state, add the remaining 15g of sugar, and continue beating at high speed

   

5. 5 Beat at high speed for a while, then turn to low speed and beat until 9 points, set aside

   

6. 6 Put the egg yolks in another basin

   

7. 7 Add 10g sugar

   

8. 8 Beat until white in color and sugar melts

   

9. 9 Add corn oil and mix well, then add water and mix well, add a few drops of vanilla essence and mix well (optional)

   

10. 10 Sift in the flour

    

11. 11 Mix into batter

    

12. 12 Fold the egg yolk paste and meringue 3 times up and down evenly

    

13. 13 Pour into a 6-inch mold, pick it up and shake it to remove internal air bubbles

    

14. 14 Place in the preheated oven, lower rack, 170 degrees, 35 minutes

    

15. 15 After taking it out of the oven, turn it upside down and let it dry before removing it from the mold and eating