Chiffon Cream Cake
Overview
I felt a bit miserable when I made one before, but this time it was okay. I really like the sweet but not greasy taste
Tags
Ingredients
Steps
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five eggs
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Egg white separation
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Prepare flour, milk, sugar and cooking oil
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Add 30g small sugar with a manual egg beater and mix well
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Add oil and stir while pouring
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Pour the milk in the same way as the previous step and be sure to slowly dissolve it
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Stir together slowly so that the oil and water do not separate
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Add flour
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Mix slowly to avoid breaking out the muscles quickly
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When adding 20g of sugar for the first time to make fish eyes
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Add a few drops of vinegar and beat
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Add sugar for the second time and beat
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Add them all
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The electric egg beater has a small sharp corner when it is pulled up
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If you turn it upside down, it won't flow out. That's good
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Beat the egg whites and mix in one third first
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Add egg whites for the second time
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Pour it all in and stir in the crosshairs
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Pour it into the mold. Newbies can put a layer of tinfoil underneath. I’m stupid and just put it
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Place in the oven when the oven is preheated to 120 degrees
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After it rises in about 20 minutes, increase the heat to set the shape. If it is three or four layers, you don’t need to use such a high temperature. My oven is relatively small and heats up quickly
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Turn it upside down and let it cool before removing it from the mold
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I used tinfoil before to release the mold easily
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Just tear it open
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Let the saliva dry for a while
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For slicing, you can use a piece of silk thread and hold it straight with both hands. It’s better to cut it straight. If I don’t do it now, it won’t look good
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Add the whipped cream in the middle
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Layer one layer after another
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Final decoration
