Ingredients
Cake flour ( 160g ) | Sugar "egg yolk" ( 10g ) |
Sugar "protein" ( 45g "This tastes just right, if you like sweets, you can add an appropriate amount" ) | 6 eggs (Each is about 55 grams ) |
Salt ( 1g ) | Baking powder ( 2g ) |
Milk ( 80g ) | Corn oil ( 40g ) |
How to make cup chiffon cake
1.First let’s weigh the required ingredients.
2.Put the yolks and whites of the eggs into two oil-free and water-free containers..
3. Pour the milk into the egg yolk, stir evenly, turn it up and down, do not make circles.
4. Then pour in the corn oil, stir the oil and egg yolk evenly, and turn it up and down.Be quick.Otherwise you will get cramps.
5.Add 10 grams of sugar weighed previously.Stir up and down to mix evenly, be sure not to make circles.
6. Sift in the low flour in three times, and stir it up and down in the same way.
7. Set aside the mixed egg yolk paste.
8. Next, beat the egg whites, put the salt and baking powder into the egg whites and use an electric beater Beat eggs on low speed until foamy.
9. Add 45 grams of sugar in three batches and beat until it becomes pointed..It takes about 10 minutes.This step is very important and must be spent well.Otherwise it will affect the taste.
10.Add one-third of the egg whites into the egg yolk paste and stir evenly.Preheat the oven to 150 degrees for ten minutes.
11. Then put it into a paper cup and bake it at 150 degrees for about 30 minutes., you can see if the cake is done by inserting a toothpick into the cake.If the toothpick comes out clean and free of mushy, the cake is ready.
12. Let cool and serve.
Tips
All mixing methods must be flipped up and down, not in circles, and the egg whites must be beaten.It is recommended to use low gear first and then switch to high speed.
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