8 inch chiffon cake

Overview

Recently I have become obsessed with baking

Tags

• baking
• children
• birthday
• egg
• low gluten flour
• salad oil
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Separate the egg yolk and egg white (the basin holding the egg white must be free of water and oil)

   

3. 3 Add 20 grams of fine sugar to the egg yolks and mix well

   

4. 4 Add 45 grams of milk and 40 grams of salad oil and mix well

   

5. 5 Sift in 90 grams of low-gluten flour

   

6. 6 Stir evenly until there are no particles

   

7. 7 Squeeze two drops of lemon juice into the egg white

   

8. 8 Beat 50 grams of sugar with an electric mixer and add in three times

   

9. 9 Beat until stiff peaks form (just lift the whisk with its tip so it doesn't fall over)

   

10. 10 Add the beaten egg whites to the egg yolk batter three times

    

11. 11 Use a silicone spatula to stir evenly up and down (be sure to stir up and down otherwise it will easily defoaming)

    

12. 12 Pour the evenly mixed egg batter into an 8-inch removable bottom mold

    

13. 13 Hold the mold on the table and shake it twice to knock out the big bubbles inside

    

14. 14 Preheat the oven to 150 degrees for ten minutes. Place the cake batter into the middle and lower racks of the oven and bake at 160 degrees for 55 minutes

    

15. 15 After baking, take out the cake and turn it upside down to cool down and then unmold