Chiffon cake

Chiffon cake

Overview

You can rest assured when you make it yourself, there is no genetically modified oil, no cake oil, and no raising agent. Especially suitable for children

Tags

Ingredients

Steps

  1. Use the egg yolk to break down the yolk protein. Be sure there is no water in the protein basin and wipe it dry. Add the white sugar to the egg whites in 3 times, the first time is in the big bubble state, the second time is the washed bubble state, and the third time is the state in the picture, add 20 grams each time. If you don't have an electronic scale, you can also use a milliliter graduated cup. The volume of white sugar is 0.85 grams per milliliter. That is 85 grams in a 100 ml cup

    Chiffon cake step 1

  2. It's enough when it reaches this level. Use a whisk to pull it out. It has a small short tip and it doesn't fall over. Don't beat it, otherwise it will become lumpy. Place in the refrigerator to chill

    Chiffon cake step 2

  3. Add the remaining 30 grams of sugar and mix well.

    Chiffon cake step 3

  4. Add 40 ml of salad oil (corn oil is recommended, healthy) and 40 ml of milk and mix well

    Chiffon cake step 4

  5. Sift the low flour and mix well until it looks like this. Because different flours may be a little thicker, you can add milk appropriately to dilute it. This state in the picture is similar to the consistency of mashed potatoes

    Chiffon cake step 5

  6. At this time, bake in the oven for 50 minutes, including preheating for 10 minutes, and set the heat to 180 degrees. Place it on the lower layer. If you place it on the middle layer, the top will be messy. Divide one-third of the egg whites into the egg yolks and mix evenly. Don't stir clockwise or counterclockwise, otherwise it will defoaming. Just stir it up and down and feel free to do it

    Chiffon cake step 6

  7. Mix well and prepare to pour the mixture into the remaining egg whites

    Chiffon cake step 7

  8. After stirring evenly, it will look like this. Add the raisins at this time

    Chiffon cake step 8

  9. Brush the cake mold with oil

    Chiffon cake step 9

  10. Add the mixed egg liquid, sprinkle with coconut milk, and squat down to pop out the air bubbles

    Chiffon cake step 10

  11. Place in the oven at 180 degrees for 40 minutes

    Chiffon cake step 11

  12. Fresh out of the oven, very fragrant

    Chiffon cake step 12

  13. Oh yeah~~~~~, by the way, don’t be too happy too soon, remember to put it upside down to dry as soon as you take it out of the oven, otherwise it will collapse

    Chiffon cake step 13