Chiffon cake (two shapes)

Overview

Use eight-inch chiffon material to make two different shapes

Tags

• baking
• cake flour
• egg
• oil
• sugar
• salt
• water

Ingredients

Steps

1. 1 Put the egg whites and egg yolks in two basins respectively

   

2. 2 Put the egg whites and egg yolks in two basins respectively

   

3. 3 Oil + 15 grams of sugar + water + salt, put in a basin with egg yolks, set aside

   

4. 4 To beat the egg whites, use an electric egg beater, turn on the 1st gear. When the egg whites form big bubbles, add 20G sugar. Turn on the 3rd gear and beat until thick, then add 20G sugar. Beat at the 3rd gear for half a minute and then add 20G sugar until it forms a hard foam (if it is made into a cake roll, beat it into nine portions)

   

5. 5 Mix the ingredients in the egg yolk bowl evenly, sift in the low flour and mix well. Finally, add eight dozen egg whites in three batches and mix well using stir-frying method

   

6. 6 Shape 1: 8-inch chiffon. Pour the mixed batter into an 8-inch cake mold, place it in the lower rack of the oven, bake at 150 degrees for 30 minutes, then adjust the temperature to 170 degrees and bake for another 30 minutes. It's OK. Finally, let it cool and remove from the mold, and the cake is ready.

   

7. 7 Shape 2: Cake roll. Place the batter in a baking pan lined with oil paper, middle layer, heat up and down, 170 degrees, 20-25 minutes

   

8. 8 After the baked cake has cooled completely, use a small rolling pin to roll up the parchment paper to roll the cake into a cake roll