Soft, tender, sweet and delicious chiffon cake
Overview
It is currently the most popular birthday cake base, loved by men, women and children~
Tags
Ingredients
Steps
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Separate egg white protein. (Figure 1)
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Use a manual egg beater to stir the egg yolks clockwise until the color becomes lighter. (Picture 2) 3. Add salad oil in three batches and stir evenly each time.
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Add water and stir evenly. (Figure 3)
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Sift in the cake flour. (Figure 4)
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Stir the batter quickly from left to right and evenly. (Figure 5)
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Add lemon juice to the egg whites, beat with an electric mixer until coarse foam, add one-third of the sugar. (Figure 6)
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Beat at high speed until feathery, add one third of the sugar. (Figure 7)
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Continue to beat until wet peaks form. Pull up the whisk and the egg whites form drooping hooks. Add the remaining sugar. (Figure 8)
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Beat the egg whites until they become dry peaks. Pull up the egg beater and the egg whites will form small upright corners. (Figure 9)
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Add one-third of the egg whites to the egg yolk batter, and use a manual egg beater to mix quickly from left to right. (Picture 10) 12. Take one-third of the egg white and continue to add the egg yolk batter, and use a manual egg beater to quickly mix it left and right. 13. Add all the remaining egg whites to the egg yolk batter, and use a manual egg beater to quickly mix evenly from left to right.
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Use a spatula to stir the batter evenly in a circular motion from bottom to top. (Figure 11)
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Pour the batter into a 6-inch cake mold, shake it vigorously a few times, and smooth the surface of the batter with a spatula. (Figure 12)
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Preheat the oven to 150°, lower rack, and bake for 60 minutes. After taking it out of the oven, quickly invert it onto the grill rack, let it cool completely, and then remove it from the mold.
