Eight-inch chiffon cake

Overview

Chiffon cake is the cake that every baking enthusiast comes into contact with the most, and it is also a symbol of the success of every baking enthusiast's cake making. Many beginners have been searching for recipes and racking their brains just because they are learning chiffon cake. Therefore, this chiffon cake is also known as the crazy cake in the food circle. . . Speaking of which, the chef has been involved in baking for a few years and has made countless chiffon cakes. Of course, there were cracks or shrinkage at first, but after mastering the skills, they were basically successful. Anyone who is into baking knows that when making chiffon cake, the recipe is very important!

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• egg
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Add 20 grams of sugar to the egg yolks, stir evenly, then add milk and salad oil, stir evenly.

   

2. 2 Sift in cake flour.

   

3. 3 Stir into egg yolk paste.

   

4. 4 Separate the egg whites and yolks, add lemon juice to the egg whites, and beat until fish-eye bubbles form, then add 50 grams of sugar in three batches.

   

5. 5 Beat the egg whites until they hold stiff peaks.

   

6. 6 Add 1/3 of the egg whites to the egg yolk batter, cut and mix evenly with a spatula, pour all the egg whites into the batter, quickly cut and mix into cake batter.

   

7. 7 Pour into an eight-inch mold with a loose bottom and shake a few times to remove air bubbles.

   

8. 8 Place in preheated oven.

   

9. 9 degrees for 30 minutes to 160 degrees for 30 minutes. You can see that the cake gradually returns to a flat surface from rising.

   

10. 10 Take out the cake and shake it on the table to remove the heat.

    

11. 11 Put upside down on the grid.

    

12. 12 Unmold after cooling completely. This time, I didn’t use a demoulding knife, I just manually demoulded the cake without sticking the mold! The oven door cannot be opened during baking.