Eight-inch chiffon cake

Separate the egg yolks and protein into two water-free and oil-free basins. Add 80 grams of sugar, a few drops of white vinegar and 2 grams of baking powder to the egg whites. If there is no baking powder, you can omit it. As shown in the picture, use an electric egg beater to beat the egg whites

Whipped egg whites

If the egg white basin is turned upside down and does not fall down, it is ready

Add 30 grams of sugar, milk and oil to the egg yolks and beat them with an electric egg beater. No need to beat them. I am mainly lazy so I use an electric one. You can also use a manual egg beater to add sugar, milk and oil in sequence and mix well

Stirred egg yolk, milk sugar paste

Add cornstarch and low-gluten flour and mix

Cut into the mixed egg yolk paste. I found that every time I mixed it hard, there were a lot of little lumps and I was afraid of gluten, so I sieved it once

Filter

The sifted egg yolk is mushy and very fine

Add about a third of the beaten egg whites into the egg yolk batter and mix evenly

Pour the mixed egg yolk paste into the beaten egg whites, continue to cut and mix evenly

Pour the mixed batter into an eight-inch chiffon grinder and shake it a few times to release big bubbles

Place the baking pan in the middle and bake at 150°C for 1 hour. Add a little less water to the baking pan, because every time you don’t cover it with tin foil, it will be battered, so I cover it with tin foil at the beginning. In the end, when there are ten minutes left, remove the tin foil and let it color before taking it out of the oven

After baking, take it out, shake it a few times and let it cool down. It is easier to remove from the mold. The baked cake is as shown in the picture

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Ingredients

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