Chiffon cake

Overview

Chiffon cake = madness. Chiffon cake looks simple but is often unsatisfactory when made. Every time I make a chiffon cake, it either cracks or collapses. I have tried many recipes but nothing works. It makes people crazy! Fortunately, after unremitting efforts, I also made a beautiful chiffon cake

Tags

• baking
• breakfast
• afternoon tea
• cake flour
• egg white
• egg yolk
• white sugar (egg yolk)
• lemon juice
• milk
• vegetable oil

Ingredients

Steps

1. 1 Ingredients are ready

   

2. 2 Add 20 grams of white sugar to the egg yolks in batches and mix well

   

3. 3 Stir in the sugar

   

4. 4 Egg yolk paste mixed with sugar

   

5. 5 Add 40 grams of oil in portions

   

6. 6 Add oil and mix well. Add the next time each time the oil is combined

   

7. 7 Add milk in the same manner and mix well

   

8. 8 egg whites

   

9. 9 Make rough foam

   

10. 10 Add 40 grams of sugar and appropriate amount of lemon juice in batches

    

11. 11 Beat egg white

    

12. 12 Beat it into an egg head and pull up a small hook

    

13. 13 Prepare the beaten egg whites and add them to the egg yolk batter

    

14. 14 Beat well with a whisk

    

15. 15 Sift in the flour twice

    

16. 16 Mix well with a spatula

    

17. 17 Pour into a 6-inch mold to release air bubbles

    

18. 18 Preheat the oven to 160℃

    

19. 19 Place in the oven and bake for 50 minutes

    

20. 20 What it looks like during baking

    

21. 21 After baking, take it out and immediately drop it from a height of about 40 cm to release the bubbles

    

22. 22 Invert and let cool

    

23. 23 Perfect demoulding

    

24. 24 The internal tissue of the cut pieces is delicate and soft

    

25. 25 Finished product