Homemade chiffon cake

Overview

Enjoy the process of making delicious food, it is time-consuming but enjoyable. The first time I tried it, a rice cooker chiffon cake was baked. The mood at that moment was unparalleledly beautiful~

Tags

• baking
• children
• afternoon tea
• corn oil
• egg
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Separate egg whites and yolks. Spare. Put it in a container that must be water-free and oil-free,

   

2. 2 First put 30 grams of white sugar and 30 grams of corn oil in the egg yolk. Pour in 50 grams of milk, stir well and set aside.

   

3. 3 Beat the egg whites until stiff peaks form.

   

4. 4 I whipped it all by hand into stiff peaks. If you have a whisk at home, it would be the easiest thing to do. I almost broke my arm at the time, I was so tired. When whipping it into a foam, I added about 20 grams of sugar every three minutes. Put three times in total.

   

5. 5 Put 70 grams of sifted noodles into the egg yolks, preferably sifted noodles. Because there will be no bubbles, add 1/3 of the hard foam. Mix well.

   

6. 6 Then quickly pour the remaining foam into the basin and stir quickly. After stirring, put it into the high pressure cooker and weigh it twice after placing it. It will be stronger and no empty bubbles will be produced. Just press the cake button. Because mine is a high pressure cooker, it is very convenient.

   

7. 7 Time's up, freshly baked. Not bad.

   

8. 8 Cake with jam.

   

9. 9 I like various styles and photos.

   

10. 10 You're done. The mood is so beautiful.