Plain flour version of chiffon cake

Overview

Making chiffon low-gluten flour is no longer a patent, ordinary flour can also make elastic chiffon cakes

Tags

• baking
• breakfast
• corn oil
• egg
• flour
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Mix corn oil, milk, and 15 grams of sugar

   

3. 3 Sift in flour

   

4. 4 Beat the egg with a zigzag shape and stir evenly

   

5. 5 Add the egg yolk and stir in the same zigzag shape

   

6. 6 Whisk the egg yolk paste until smooth

   

7. 7 Add a little lemon juice to the egg white

   

8. 8 Add the remaining white sugar and beat with a whisk until a small straight triangle-shaped meringue can be drawn out by lifting the whisk

   

9. 9 Add the meringue to the egg yolk batter in three batches and mix evenly

   

10. 10 The surface of the cake batter should have a certain sheen after mixing

    

11. 11 Pour into an eight-inch cake grinder and knock out air bubbles

    

12. 12 Bake in the oven at 150 degrees for about 1 hour

    

13. 13 A little cracked but tastes delicious

    

14. 14 Very elastic

    

15. 15 The finished product is very soft