Original chiffon cake

Overview

For some people, chiffon cake can be successful once made. For me, I remember making it no less than 6 times! So I studied online while doing it, and fortunately, I succeeded in making it in the end.

Tags

• baking
• cake
• egg
• low gluten flour
• salad oil
• fine sugar
• water

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks and put them into clean basins. Add 20 grams of sugar to the egg yolks and whip the salad oil until the oil and egg yolks are combined, then add water and stir evenly.

   

2. 2 Sift in the low-gluten flour and mix the flour and egg yolk paste in a "Z" shape. Do not stir in circles.

   

3. 3 Add 30 grams of sugar to the egg whites in three batches and beat until stiff peaks form, and when you lift the egg beater, it has small upright peaks.

   

4. 4 Add one-third of the egg whites to the egg yolks and mix evenly. At this point preheat the oven to 170 degrees.

   

5. 5 Pour the egg yolk paste back into the egg whites and mix evenly.

   

6. 6 Pour the cake batter into the mold and shake the mold twice to release large air bubbles.

   

7. 7 Place in the oven, middle and lower layers, upper and lower heat, bake for about 50 minutes. When baking for about 40 minutes, observe the color of the cake surface. If the color is too dark, cover it with tin foil.