Brown sugar chiffon cake

Overview

Brown sugar has a particularly good effect on women. Our female colleagues in the office often drink brown sugar water. This time I used brown sugar to make a chiffon cake. I originally wanted to use an 18CM medium-hole mold, but in the end the mold was not found and I used a 21CM medium-hole mold. It is recommended that everyone use an 18CM medium-hole mold.

Tags

• baking
• children
• afternoon tea
• women's day
• brown sugar
• corn oil
• low gluten flour
• white sugar
• lemon juice
• milk
• protein
• salt

Ingredients

Steps

1. 1 Add brown sugar to the egg yolks and mix evenly with a hand whisk using crosswise motions until all the brown sugar is melted and there are no particles;

   

2. 2 Add corn oil and stir evenly;

   

3. 3 Add milk and stir evenly;

   

4. 4 Sift in the low-gluten flour, use a manual egg beater to lift it from the bottom and stir until there is no dry powder;

   

5. 5 Add a little salt and lemon juice to the egg whites, add sugar in three batches, and beat until wet foam;

   

6. 6 Add one-third of the meringue into the egg yolk paste, mix evenly with a spatula, then take the remaining one-half of the meringue and continue to mix evenly until the egg white is no longer visible;

   

7. 7 Pour into the meringue basin and continue to mix evenly;

   

8. 8 Pour the batter into the mold and shake it twice to shake out the air bubbles inside (because I couldn’t find an 18cm medium-hole mold, I could only use a 21-cm medium-hole mold, so I felt that there was not much batter);

   

9. 9 Preheat the oven to 180 degrees and bake for about 30 minutes. After taking it out of the oven, turn it upside down to cool and demold;