Green Cup Chiffon Cake

Overview

There is nothing special about the cake this time, it’s just that the cup is pretty. Haha, I feel so excited to see such a fresh spring-like cup in such a winter. Moreover, it baked without cracking or shrinking this time, which makes me very proud.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• corn oil
• low gluten flour
• ordinary eggs
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites and yolks, add 10 grams of sugar to the egg yolks and mix well.

   

2. 2 Add corn oil and mix well.

   

3. 3 Add milk and mix well, then sift in flour and salt.

   

4. 4 Mix well and set aside the egg yolk paste.

   

5. 5 .Beat the egg whites with an electric egg beater until they are foamy, then add 30 grams of sugar in three batches and beat until they are dry and foamy. In the state shown in the picture, you need to continue beating for a while until you pull up the whisk head and you can see the shorter corners.

   

6. 6 Fold the beaten egg whites into the egg yolk batter in three batches.

   

7. 7 Shake the mixed cake batter a few times to release air bubbles.

   

8. 8 Pour the cake batter into the paper cup six-half full and place in a preheated oven at 150 degrees for 40 minutes.