Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• pastries
• baking
• baking powder
• egg
• low gluten flour
• olive oil
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites, add 20g of sugar, 40g of oil, and 0.5g of baking powder to the egg yolks, and stir thoroughly with a whisk;

   

2. 2 Add milk to the egg yolk bowl and mix thoroughly with a whisk;

   

3. 3 Add low-gluten flour to the egg white bowl and beat until it forms a batter;

   

4. 4 This is the batter

   

5. 5 Add 8 drops of lemon juice to 4 egg whites, add the remaining 50g of sugar in 3 times, and beat with a whisk until it resembles cream;

   

6. 6 Mine is like this. If I beat it for a longer time, it will be better if it is harder

   

7. 7 Add the egg whites to the egg yolks in 3 batches, mix evenly, and pour into an 8-inch cake mold (must be stirred vertically, not rotated)

   

8. 8 Place in the middle and lower racks of the oven, set the upper and lower temperature to 160 degrees, and bake for 1 hour.

   

9. 9 When it comes out of the oven, be sure to buckle it down! It will not shrink after cooling.

   

10. 10 Finished product pictures