Chiffon cake

Overview

How to cook Chiffon cake at home

Separate the egg yolks and egg whites, add a few drops of white vinegar to the egg whites, add 10g white sugar and cream of tartar and beat until foamy, then add 10g white sugar and beat
Whisk the egg whites until they are no longer falling
Add 10g of white sugar, milk, salad oil, and baking powder to the egg yolks and mix well
Add one-third of the egg whites into the batter and fold evenly, do not stir
Then pour the batter into the egg whites and stir until even. Do not stir
Wrap the bottom of the mold with tin foil, then evenly brush the mold with salad oil and put it in the oven to preheat at 160 degrees for 2 minutes
Pour the batter into the mold and shake it up and down to remove the air in the batter
Bake at 160 degrees for 30 minutes
Use good eggs to make delicious food