8 inch chiffon cake

Overview

This is the standard recipe for an 8-inch chiffon cake!

Tags

• baking
• egg
• low gluten flour
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Egg yolk and egg white separation

   

2. 2 The egg whites must be placed in an oil-free and water-free basin; beat the egg whites until they become dry and foamy, adding 60g of sugar in three batches during this period.

   

3. 3 Add 40g unflavored salad oil and 40g milk into the egg yolk basin and stir evenly.

   

4. 4 Sift in 85g of low-gluten flour and mix evenly without rotating. To prevent muscle cramps.

   

5. 5 The egg yolk liquid and egg white should be mixed evenly.

   

6. 6 Place it in the mold and shake it a few times to remove air bubbles.

   

7. 7 Place in the middle rack of the preheated oven at 170° for 45 minutes.

   

8. 8 Take it out and turn it upside down to cool down immediately!

   

9. 9 Cool and release from the mold!