Jam chiffon cake

Overview

The 6-inch chiffon with 2 eggs is easy to deal with when there are few people...

Tags

• baking
• dessert
• old man
• afternoon tea
• students
• cake flour
• egg
• jam
• salad oil
• white sugar
• white vinegar
• water

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Separate the egg yolk and protein, add 10g of sugar to the egg yolk and beat until the sugar melts

   

3. 3 Add salad oil and mix well

   

4. 4 Add water and mix well

   

5. 5 Add jam and mix well

   

6. 6 Add sifted low-gluten flour and mix well

   

7. 7 Mix until there are no lumps in the batter

   

8. 8 Put the egg whites in an oil-free and water-free dish and add a few drops of white vinegar. Add 40G white sugar in 3 batches and beat until dry and foamy

   

9. 9 Take the meringue and mix it with the egg yolk paste up and down in 3 batches

   

10. 10 Pour into a 6-inch round mold, pick it up and shake it to remove any air bubbles inside

    

11. 11 Put it into the preheated oven at 160 degrees for 30 minutes on the lower level (my oven has 3 levels, so you need to lower the lower level). After taking it out of the oven, turn it upside down and let it cool before removing the film

    

12. 12 The jam is too sweet, please reduce the sugar next time