Chiffon cake 8 inches

Overview

How to cook Chiffon cake 8 inches at home

Tags

• baking
• egg
• low gluten flour
• oil
• orange juice
• fine sugar
• lemon juice or white vinegar

Ingredients

Steps

1. 1 Stir oil and orange juice until oil and water are combined.

   

2. 2 Continue to stir with egg yolks and sugar.

   

3. 3 Sift cake flour.

   

4. 4 Stir until no lumps form.

   

5. 5 Add a few drops of white vinegar to the egg whites and beat at medium speed until fish-eye bubbles appear. Add one-third of the sugar.

   

6. 6 If the egg whites are delicate and swollen, add sugar for the second time.

   

7. 7 When the egg whites become wrinkled, lift the whisk and the egg white peaks are long but not straight, and add sugar for the third time.

   

8. 8 The texture of the egg whites is obvious. Lift the egg beater and the peaks of the egg whites will be short and straight, and the peaks will be stiff.

   

9. 9 Add one-third of the egg white batter to the egg yolk batter, stir evenly, and stir from bottom to top without stirring.

   

10. 10 Pour the mixed egg yolk paste into the egg white paste and mix evenly. Do not stir.

    

11. 11 Pour into the grinding tool and beat gently a few times to break out big bubbles.

    

12. 12 Place in the preheated oven, lower rack, 130 to 135 degrees for 25 minutes, 160 degrees for 25 minutes.

    

13. 13 After baking, gently smash it twice, turn it upside down, and let it cool down, then you can easily unmold it.