Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• cake flour
• corn oil
• egg
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Add 15G granulated sugar to 4 egg yolks and mix well.

   

2. 2 Add corn oil and mix well.

   

3. 3 Add milk and mix well.

   

4. 4 Sift in the low-gluten flour and mix well until there are no lumps.

   

5. 5 The state after mixing.

   

6. 6 Add lemon juice to 4 egg whites and add sugar in three batches. Slowly increase from low speed to high speed. Beat until dry peaks form.

   

7. 7 Add one-third to the egg yolk paste, use the J-shape method to stir evenly, then pour into the remaining egg white paste and continue mixing evenly.

8. 8 Mix well and pour into the mold. Shake lightly three times to release air bubbles. Place in a preheated oven at 150 degrees, bake at 150 degrees for 25 to 30 minutes, then turn to 170 degrees and bake for about 25 minutes. If the surface lasts too quickly, quickly cover it with tin foil. After taking it out, quickly invert it until it cools, then take it out!