Milk chiffon cake

Overview

This is the first time to bake a chiffon cake with an 18cm chimney mold. I didn’t expect it to be very good the first time. The texture is very delicate and the climb is high enough. I have changed the recipe myself. I put in so much milk. The original recipe only requires 50 grams. The eggs are a bit small, so I used 5. I added 10 grams more flour. The sugar is not increased. The taste is suitable for me. It is not super sweet.

Tags

• baking
• children
• birthday
• cake flour
• corn oil
• egg
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the raw materials;

   

2. 2 Put milk, corn oil and egg yolk into a large bowl and stir evenly;

   

3. 3 Sift in the low flour and stir until smooth and without lumps, it becomes egg yolk paste;

   

4. 4 Beat the egg whites at slow speed until they form thick foam;

   

5. 5 Then add 40 grams of sugar in three batches and beat quickly until texture appears;

   

6. 6 Finally beat until wet to dry and almost hard;

   

7. 7 Add one-third of the egg white to the egg yolk paste, stir evenly without making circles;

   

8. 8 Pour the mixed cake batter into the remaining egg whites;

   

9. 9 Stir evenly, remember to stir from the bottom to prevent the egg yolk paste from remaining on the bottom of the basin;

   

10. 10 Then pour it into the mold and shake it twice to release the big bubbles in the cake batter;

    

11. 11 Preheat the oven to 160 degrees for 10 minutes in advance. Place the second to last layer of cake and bake for about 40 minutes. The baked cake shakes twice when you take it out and put it on the table;

    

12. 12 Then turn it upside down and let it cool immediately, then unmold it until it is completely cool!

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures