Original chiffon cake

Overview

I like to eat cakes, but the ones bought outside are too sweet and sometimes may not be fresh. I followed the cocoa chiffon cake recipe from my gourmet friend, reduced the amount of sugar and oil, and made it original without cocoa powder! From now on, I will eat what I cook and stay healthy!

Tags

• baking
• cake
• chiffon cake
• cake flour
• corn oil
• egg
• sugar
• milk

Ingredients

Steps

1. 1 Separate egg whites and yolks. Having a separator is really convenient! No more worrying about the egg yolk falling into the egg white!

   

2. 2 Add sugar, milk, and corn oil to the egg yolks and stir until even.

   

3. 3 Add low-gluten flour and stir into a fine egg yolk paste.

   

4. 4 Add a few drops of white vinegar to the egg whites, add the sugar three times and beat until there are small curves.

   

5. 5 Add the meringue to the egg yolk paste in three batches, pay attention to the cutting and mixing technique, do not make circles and be careful to defoaming.

   

6. 6 Pour into an eight-inch mold, shake it a few times and put it in the oven.

   

7. 7 Preheat the oven to 180 degrees, put the cake in and bake at 150 degrees for an hour.

   

8. 8 When the oven dings OK, take out the cake and gently shake it a few times and invert it to cool.

   

9. 9 Here’s a side view! It tastes great!