Chiffon cake

Overview

Since I started baking, I have almost a cabinet full of molds of all sizes at home. I just bought a hollow chiffon mold, and I couldn’t help but start making it again😊!

Tags

• baking
• add sugar to egg yolks
• egg
• low gluten flour
• salad oil
• sugar into protein
• milk

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Separate the egg yolk and protein, add sugar to the egg yolk, stir evenly without beating, then add milk and oil and stir evenly

   

3. 3 Add egg whites in three batches and beat

   

4. 4 Beat the egg whites until they become dry and foamy, then put them in the refrigerator to avoid defoaming

   

5. 5 Sift the low flour and add it to the egg yolk liquid, stir quickly and evenly so that there is no dry powder. Do not stir for too long to prevent the flour from forming gluten

   

6. 6 Add the egg whites that have been whipped in the refrigerator to the egg yolk paste in three batches, and stir evenly. Do not mix for too long to avoid defoaming

   

7. 7 The final mixed cake batter

   

8. 8 Pour into the cake mold, knock out any bubbles, and place in the middle of the oven at 170 degrees for 40 to 45 minutes. You can flexibly control the time based on the actual temperature of your oven

   

9. 9 After baking, turn upside down and let cool to remove from the mold

   

10. 10 Finished product, ready to eat!