The most basic cake——Chiffon cake

Overview

When I first started making this chiffon cake, I failed many times. It always failed to rise, and most of the finished products were cake-shaped. Later I discovered that beating egg whites is the key to the success of this cake. If you do this well, you can basically succeed.

Tags

• baking
• cake
• chiffon cake
• cake flour
• egg
• white sugar
• milk

Ingredients

Steps

1. 1 Prepared ingredients.

   

2. 2 Separate egg whites and yolks.

   

3. 3 Add milk to the egg yolk, beat the salad oil evenly, sift the flour and add it to the egg yolk liquid.

   

4. 4 Add egg yolks to milk and beat salad oil evenly.

   

5. 5 Add milk to the egg yolk, beat the salad oil evenly, sift the flour and add it to the egg yolk liquid.

   

6. 6 Sift the flour into the egg yolk liquid.

   

7. 7 Mix the flour and egg mixture evenly.

   

8. 8 Add the sugar to the egg whites in three batches and beat the egg whites until small peaks can be drawn on the egg beater.

   

9. 9 Add the beaten egg whites to the batter and mix well.

   

10. 10 Then add the next egg white, which can be added in three to four times.

    

11. 11 Pour the mixed cake batter into the mold.

    

12. 12 Preheat the oven to 160 degrees and set the middle rack for 60 minutes.

    

13. 13 Let cool and cut into pieces.