Six-inch chiffon cake

Six-inch chiffon cake

Overview

I’m so envious when I see others making chiffons, but I didn’t expect that I also succeeded today

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Ingredients

Steps

  1. Separate the egg yolks and egg whites, first add 15 grams of powdered sugar, oil, and sifted low-gluten flour into the egg yolk bowl, mix well and set aside.

    Six-inch chiffon cake step 1

  2. Add a few drops of lemon juice to the egg whites to remove the fishy smell, and beat 10 grams of powdered sugar with a whisk until the color is white and slightly thick.

    Six-inch chiffon cake step 2

  3. Add the powdered sugar in three batches and beat until stiff peaks form. Lift the whisk and it will have a small, short peak. At this time start preheating the oven. Preheat at 150 degrees for 10 minutes

    Six-inch chiffon cake step 3

  4. First mix in 1/3 of the beaten egg whites, and mix well in the stir-fry method.

    Six-inch chiffon cake step 4

  5. Pour the rest into the egg whites and mix well.

    Six-inch chiffon cake step 5

  6. Pour in the grinding tool and shake it twice.

    Six-inch chiffon cake step 6

  7. Place in the lower rack of the oven and bake at 130 degrees for 30 minutes and bake at 160 degrees for 10 minutes.

    Six-inch chiffon cake step 7

  8. Delicious food, coming out of the oven!

    Six-inch chiffon cake step 8