Brown sugar chiffon
Overview
When I took out the picture of my finished product, it was torn and there were bubbles at the bottom. It didn’t look particularly good, but it didn’t affect the taste!
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Ingredients
Steps
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Separate egg whites and egg yolks into two water-free and oil-free containers
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Add brown sugar water and corn oil to the egg yolk
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Sift in the flour
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Stir until there are no lumps. Do not stir in circles
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Squeeze a few drops of lemon juice into the egg white
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Make big bubbles
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Add sugar for the first time
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Beat until fine and add sugar for the second time
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Beat until smooth. Add white sugar for the third time. Add white sugar in three parts.
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Beat until the egg beater forms an upright triangle when it is turned upside down and no flow will flow out
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Take one third of it and mix it into the egg yolk paste
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Pour the mixed cake batter into the egg white batter and mix well
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Stir evenly and pour it into the container, slam it vertically on the table a few times. Mine just didn't drop well and there were big bubbles inside. The oven was set at 160 degrees for 20 minutes. The temperature I set was set by the oven itself and was set according to the temperament of the oven
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After baking, take it out and turn it upside down. Take it out after it cools down. Mine broke when I took it out in a hurry
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I was in a hurry to make this cake, but when I was making it, my daughter was so worried that the cake was not finished yet. I will post the process next time when I make a beautiful one
