Flower chiffon cake

Weigh all the ingredients first.

Separate the yolks and whites of the eggs.

Mix the separated egg yolks and 25 grams of caster sugar, and beat with a whisk until the mixture becomes thicker, thicker, and lighter in color.

Add the corn oil in three additions, beating with a whisk until evenly mixed before adding the next time.

$Flower chiffon cake step 4$

Add milk and mix gently to combine.

Mix cake flour and baking powder together.

Sift into the egg yolks.

The sifted flour is very fine.

Use a rubber spatula to stir evenly into an egg yolk batter. Set aside the mixed egg yolk batter and set aside.

Clean and dry the egg beater and start beating the egg whites. When the egg whites are whipped to a fish-eye foam state, add one-third of the fine sugar. Continue beating and add remaining sugar in two batches.

Whisk the egg whites until they form dry peaks, that is, after lifting the whisk, the egg whites can pull out straight peaks.

Pour one-third of the egg whites into the egg yolk batter.

Use a rubber spatula to stir evenly from the bottom up.

Pour the mixed batter into the remaining egg whites.

Continue to stir evenly.

In this way, the cake batter is ready.

Pour the batter into the flower mold, about a quarter of the way full. Shake the mold on the countertop a few times to release large bubbles. Then put it into the preheated oven, set the upper and lower heat to 150 degrees, and bake on the second to last layer for 45-50 minutes.

Once the cake is baked, immediately invert it onto a baking sheet until completely cooled.

Use a demoulding knife to carefully remove the mold along the edge.

Finished product picture.

Overview

Tags

Ingredients

Steps