Eight-inch chiffon cake

Overview

Likes to eat cakes and make trouble

Tags

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

Ingredients

Steps

1. 1 egg yolks, separate the egg whites, add 20 grams of white sugar or powdered sugar to the egg yolks, I like to use white sugar, the white sugar is easy to mix well, but the powdered sugar is easy to grain, I didn’t take a picture of using white sugar, but I used powdered sugar

   

2. 2 Mix well and add 40 grams of milk

   

3. 3 Mix well, add 40 grams of corn oil, mix well, then add 85 grams of low-gluten flour, you can draw circles, just mix well, don't mix for too long and gluten will form

   

4. 4 Add a few drops of vinegar to the egg whites, beat until smooth and add 10 grams of white sugar

   

5. 5 When lines appear slightly, add 10 grams of white sugar

   

6. 6 When the texture is clear, use a spatula to gather the surrounding egg whites, add 10 grams of sugar, and continue to beat

   

7. 7 Pull out the egg beater, obvious peaks will appear, and finally beat it a few times with a manual egg beater

   

8. 8 Stir the resting egg batter, add the egg whites in 3 batches and stir, be sure to stir thoroughly, just like stir-frying, do not make circles

   

9. 9 The mixed cake batter is even and has no obvious big bubbles. Pour it into an 8-inch cake mold at a height of 15 cm. Smooth it out after pouring it all. Pick up the cake mold with both hands and lift it up 15 cm to release the big bubbles. Place it in a preheated oven at 150 degrees for 60 minutes

   

10. 10 cm out of the oven, place it in the air and shake it 2 times to remove the heat, then turn it upside down immediately

    

11. 11 After it is completely cool, remove it from the mold and see if it is perfect. Squeeze it with your hands and it will spring back immediately

    

12. 12 Cut it open and see, the tissue is delicate