Original chiffon cake (6-inch two-egg version)

Overview

Two eggs rise very high when cooked, which is great! Just full mold. Generally just beat the egg whites well and don't over stir when mixing. It won't be too bad to make.

Tags

• baking
• corn oil
• egg
• low gluten flour
• pure milk
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Weigh the ingredients, preheat the oven, set the upper heat to 170° and the lower heat to 140°

   

2. 2 Add corn oil, milk, and 10 grams of sugar, and beat evenly with a hand mixer.

   

3. 3 Separate the egg whites in an oil-free and water-free bowl. Put the egg yolks into the milk and oil mixture.

   

4. 4 Beat evenly and sift in low-gluten flour.

   

5. 5 Use a spatula to cut into a lump-free egg yolk paste. Spare

   

6. 6 Add a few drops of lemon juice to the egg whites.

   

7. 7 Use an electric whisk to beat until fish-eye foam forms, then add the first 10 grams of sugar.

   

8. 8 Continue to beat until the egg whites are thicker and add the second 10 grams of sugar.

   

9. 9 Continue to beat until the egg whites form a texture. (i.e. wet foaming) Add the third 10 grams of sugar.

   

10. 10 Continue to beat until the whisk forms a straight peak (hard peaks). Add 1/3 of the egg whites into the egg yolk paste, and mix evenly using a z-shaped cutter, being careful not to draw circles to avoid defoaming.

    

11. 11 Add the mixed egg yolk paste to the other 2/3 of the egg whites, and cut in half evenly using the same technique.

    

12. 12 Pour the mixed cake batter into a clean six-inch round mold that is free of oil and water.

    

13. 13 Put it into the preheated oven, lower the oven, heat to 170°, lower heat to 140°, and take out the oven in 40 minutes.

    

14. 14 After baking, take it out and let it cool on a cooling rack to unmold. Without stepping on it, the texture of the mouth is delicate and moist