Non-cracking 8-inch chiffon cake

Overview

How to cook Non-cracking 8-inch chiffon cake at home

Separate the egg white and egg yolk, each egg is about 65 grams.
Add 26 grams of sugar to the egg yolks and mix well.
Add water and oil to egg yolks and mix well.
Stir until water and oil are completely combined.
Add the twice-sifted cake flour to the egg yolks, mix well without making circles.
Egg yolk paste is ready.
Add sugar and beat the egg whites in 3 batches. Beat the egg whites until they are thick and add 22 grams of sugar.
Then beat until fine and add 22 grams of sugar.
Continue to beat until texturey and add 22 grams of sugar.
Whisk until the whisk has a slightly curved tip when you lift it.
Add the egg whites to the egg yolk paste in 3 batches and mix well.
The chiffon cake batter is ready.
Brush the mold with a layer of salad oil, pour in the cake batter, and shake.
After preheating the oven to 180 degrees, adjust the temperature to 150 degrees before putting the cake batter in the oven and bake for about 60 minutes.
Look at the taller hurricane.

$Non-cracking 8-inch chiffon cake step 15$
Shake and buckle after coming out of the oven.
Unmold after cooling.
Can make all kinds of cream cakes, super delicate.