How to make cup chiffon cake

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  1. Prepare all materials
  Egg yolks, egg whites Pour into two water-free and oil-free vessels.

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  2. Add milk to the egg yolk, Stir evenly

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  3.Add corn oil and mix well

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  4.Add 10g white sugar to the egg yolks and stir evenly until the white sugar is completely dissolved

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  5. Low-gluten flour should be sifted so that the baked cake will taste more delicate

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  6. Add the sifted low-gluten flour to the egg yolks in three batches, and stir evenly quickly (do not make circles to prevent the flour from becoming glutenous, but stir like stir-fry) Mix)

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  7.Set the mixed egg batter aside for later use

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  8. Add a little salt to the egg whites, then add baking powder, and beat with an automatic egg beater

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  9. Beat until foamy, add one-third of the white sugar, and continue to beat



10. Beat the egg whites until they are thick and fine, then add another third of the white sugar, continue to beat, and then add the last of white granulated sugar, beat until stiff peaks then stop beating

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  11. Preset oven at 150 degrees Heat for 10 minutes
  Put one-third of the egg whites into the egg batter and mix quickly without making circles (to avoid defoaming), mix well, then add the other third and mix well

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  12.Finally add the remaining egg whites, stir quickly and evenly.Do not make circles

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  13. Pour the evenly mixed cake batter into the prepared cup (I use a medium cup), pour 8 minutes is enough (after pouring into the cups, pick up each cup and shake it to eliminate the bubbles inside)

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  14.Oven at 150 degrees, middle layer, bake for 30 minutes.When it comes out of the oven, insert a toothpick into it.If there is no residue left on the toothpick when it is pulled out, the cake is done

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  15.Delicious and beautiful, you can eat it after drying!

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  16.Let’s try it together!

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  17.Finished product picture

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  18.Finished product picture