Chiffon cake

Overview

I don't like too sweet and spicy, so this one is lighter. I don't recommend reducing the sugar. Chiffon is mainly about beating and mixing egg whites. Mixing up and down is the simplest and safest method.

Tags

• baking
• cake flour
• corn oil
• egg
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Weigh all the ingredients and separate the egg whites and yolks (the egg white basin must be water-free and oil-free)

   

2. 2 Add lemon juice to egg whites, add sugar and beat until stiff peaks

   

3. 3 Add the milk and oil to the egg yolks, and beat them with a whisk (don’t beat them). Just beat them evenly

   

4. 4 Add the flour and use the whisk on low speed! Attention! Three seconds! That’s it, otherwise it will cause tendons and affect your mouth (recently I’m lazy and it’s faster to just do this). At this time, the oven can be preheated

   

5. 5 Add one-third of the egg whites and stir evenly. Be careful not to stir.

   

6. 6 Add all the mixed egg yolk paste to the egg whites and mix evenly (if the egg yolk paste basin is small, just pour it into the egg white basin, it will be the same)

   

7. 7 This is a mixed cake batter, relatively thick

   

8. 8 Pour it into an 8-inch mold, shake it gently a few times, shake it twice to release the air bubbles, and put it in the oven! The oven temperature is 150 degrees for 50 minutes

   

9. 9 After it is released, it needs to be reversed. This is what it looks like after being reversed