Original chiffon cake (6 inches)

Overview

Because I wanted to eat the cake I made for my birthday, I decided to make it. I took pictures while making it. I was so busy that I said that the finished product still has some small flaws. Since it tastes good, I forgive myself, haha

Tags

• baking
• cake flour
• corn oil
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Completely separate the egg yolks and egg whites into two water-free and oil-free containers (the one holding the egg whites is larger)

   

3. 3 Add 10g of white sugar to the egg yolks and mix well

   

4. 4 Pour in the milk and mix well

   

5. 5 Pour in small amounts of corn oil several times, stirring evenly each time before pouring again (to prevent water and oil from separating)

   

6. 6 Sift the flour into medium 5, stir it into a uniform egg yolk paste by turning it up and down and set aside

   

7. 7 Add lemon juice to the egg whites (white vinegar can also be used instead), beat with an electric egg beater until fish eyes form, add 1/3 white sugar

   

8. 8 Continue beating until the egg white begins to thicken into a milky white foam, then add the remaining 1/2 white sugar, continue beating until the egg white has fine lines that are not easy to disappear, add the remaining white sugar, and beat again

   

9. 9 When you lift the egg beater, the egg whites will form into small sharp corners, that is, they will be in a dry foaming state

   

10. 10 Add 1/3 of the beaten egg whites to the egg yolk batter, and mix evenly

    

11. 11 Pour 10 into the remaining egg whites and mix evenly

    

12. 12 Pour into a 6-inch mold and shake it a few times to remove large bubbles (the mold can be lined with greaseproof paper to facilitate demoulding after baking)

    

13. 13 Bake in a preheated oven at 150 degrees for 55 minutes. Immediately turn upside down on a drying rack after baking (to prevent the cake from shrinking)

    

14. 14 After cooling completely, unmold and plate