Six Inch Chiffon

Overview

How to cook Six Inch Chiffon at home

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• egg
• oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate egg whites and protein, add 25 grams of sugar each

   

2. 2 Beat egg whites until dry and foamy.

   

3. 3 Add milk and vegetable oil to the egg yolks and stir, then add the flour and mix well

   

4. 4 Add two-thirds of the beaten egg whites and spread evenly

   

5. 5 Pour into the remaining egg whites and spread evenly

   

6. 6 Pour into the mold and squat down twice to remove the big bubbles

   

7. 7 Place in preheated oven. 140 degrees, about 40 minutes, turn upside down immediately after coming out of the oven, let cool and then unmold. (I forgot to take a photo when I took it out of the oven)