Milk chiffon cake

Overview

How to cook Milk chiffon cake at home

Tags

• baking
• corn oil
• egg
• low gluten flour
• white rice vinegar
• white sugar
• milk

Ingredients

Steps

1. 1 Put the egg whites and egg yolks in separate basins without water or oil. Put milk and corn oil in the egg yolk bowl and mix well. Then sift in the cake flour.

   

2. 2 Use a rubber spatula to mix until smooth and smooth. The egg yolk paste is completed.

   

3. 3 Add a few drops of white rice vinegar to the egg whites and let it sit for about 5 minutes.

   

4. 4 Use an electric mixer to beat at low speed until coarse foam appears, then add 1/3 of the white sugar.

   

5. 5 Change the electric egg beater to medium speed and continue to beat the egg whites until they become larger in volume and have fine foam, then add 1/3 of the white sugar.

   

6. 6 Whisk until the egg whites form lines, then add the remaining 1/3 of the sugar and continue whipping.

   

7. 7 Beat until the peaks of the egg whites can stand upright, the bowl is turned upside down, and the egg whites will not fall down, that means the egg whites have been beaten successfully.

   

8. 8 Add 1/3 of the meringue into the egg yolk batter, use a rubber spatula to cut up and down and mix evenly.

   

9. 9 Pour the egg yolk paste into the remaining 2/3 of the meringue.

   

10. 10 Use a rubber spatula to cut up and down and mix evenly. This cutting and mixing process should be as fast as possible to prevent the meringue from defoaming.

    

11. 11 Pour the well-mixed cake batter into the cake mold, and then shake it vigorously on the table a few times to knock out any big air bubbles.

    

12. 12 Put the cake batter into the preheated oven, lower the rack at 170 degrees, bake for about 35 minutes, take it out and let it cool.