Chiffon cake

Overview

Every time I pass by a cake shop, I salivate for the tangy aroma. The various exquisite snacks and exquisitely decorated cakes inside will deeply attract me to try them again and again. Gradually eating these snacks can no longer satisfy my little desire. I hope that I can make them all for my daughter and husband to eat, which is hygienic and delicious. Now let me tell you how to make chiffon cake. It was my first time to make it. I did my homework and read many recipes, but the middle collapsed~

Tags

• baking
• corn oil
• egg
• low gluten flour
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Two oil-free and water-free containers, one for separated egg whites and one for egg yolks

   

3. 3 Put half of the white sugar into the egg yolks and stir well with an egg beater.

   

4. 4 Pour milk into 3 and mix well

   

5. 5 Add all the corn oil and continue to beat until there are no oil splashes

   

6. 6 Pour the sifted flour into the egg yolks and mix evenly.

   

7. 7 Do not make circles, stir up and down until there is no dry powder, and set aside.

   

8. 8 Pour the salt and vinegar into the egg whites and use a whisk to beat the egg whites until they become foamy.

   

9. 9 Add sugar in two batches and beat at high speed until egg whites become dry and thick. Has a triangular tip. Preheat the oven.

   

10. 10 Pour the beaten egg white into the egg yolk liquid in three batches and mix evenly, still stirring up and down without making circles. Stir quickly.

    

11. 11 Pour the batter into the cake mold and vigorously shake out any large air bubbles in the batter. Place in the oven at 170 degrees for 50 minutes.

    

12. 12 Place the baked bread on the baking sheet, cool naturally and then unmold. A piece of chiffon cake is finished.