Chiffon cake

Overview

When learning to make cakes, the most basic thing to start with is the chiffon cake. This is my first time making it. With this experience, I will definitely make it more perfect next time!

Tags

• baking
• egg
• low gluten flour
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Separating egg whites and yolks

   

3. 3 Use a whisk to beat the egg whites, and when the foam is thick, add 1/3 of the sugar. We add 60 grams in 3 batches.

   

4. 4 Continue to beat until the foam is rich and delicate, add 1/3 white sugar. When lines appear on the surface, add the remaining 1/3 of the sugar.

   

5. 5 Continue to beat the egg whites. Lift the egg beater and if the egg whites show an upright angle without bending, the egg whites have been beaten successfully. After whipping, store it in the refrigerator and then beat the egg yolks.

   

6. 6 Add sugar to the egg yolks and beat slightly. No need to send it away.

   

7. 7 Add milk and salad oil and beat well.

   

8. 8 Continue to sift in the low-gluten flour and stir up and down with a spatula.

   

9. 9 Take 1/3 of the whipped egg whites and mix well, then pour in the remaining egg whites and mix well. It must be mixed up and down.

   

10. 10 Mix the egg whites and egg yolks until they form a batter.

    

11. 11 Pour into a cake grinder and shake the grinder several times to remove air bubbles before placing it in the oven.

    

12. 12 Preheat the oven and bake at 170 degrees. The chiffon is being baked, it will take 45-50 minutes

    

13. 13 Successfully come out of the oven and place upside down on the drying rack.

    

14. 14 After cooling and demoulding, I felt pretty good doing it for the first time.