Chiffon cake

Chiffon cake

Overview

I have always wanted to try making birthday cakes by myself. It happened to be my baby’s birthday, so I decided to make it myself. The babies loved it. I think this is the happiest moment for moms

Tags

Ingredients

Steps

  1. Separate 5 egg whites and yolks with an egg white separator

    Chiffon cake step 1

  2. Add 20g of sugar to egg yolks, half a spoonful of salt, and stir evenly

    Chiffon cake step 2

  3. Add vegetable oil to egg yolks and mix thoroughly

    Chiffon cake step 3

  4. Add milk and mix thoroughly

    Chiffon cake step 4

  5. Sift the low-gluten flour twice, sift into the egg yolks, and mix gently until it becomes very sticky

    Chiffon cake step 5

  6. Add a few drops of lemon juice to the egg whites to make them easier to whip

    Chiffon cake step 6

  7. Add the sugar in three batches, adding it before wet foaming, that is, when the egg whites are relatively thin

    Chiffon cake step 7

  8. Beat the egg whites at high speed until the whisk has sharp edges

    Chiffon cake step 8

  9. Pour one-third of the egg white into the egg yolk paste, and mix evenly with a spatula from right to left and from bottom to top

    Chiffon cake step 9

  10. Pour the evenly mixed egg yolk paste into the egg whites

    Chiffon cake step 10

  11. Still mixing from right to left and from bottom to top

    Chiffon cake step 11

  12. Pour into an 8-inch grinder and preheat the oven to 160 degrees. 55 minutes for the middle and lower layers, depending on the temperament of your own oven

    Chiffon cake step 12

  13. After taking it out of the oven, turn the grinder upside down and let it cool before taking the cake out

    Chiffon cake step 13