Eight-inch chiffon cake

2024-06-28 10:08:11  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Baking powder ( 1g )
Eggs ( 5 )
Low gluten flour ( 80g )
Milk ( 50g )
Edible oil (corn oil) ( 40g )
Sugar ( 90g (40g plus egg yolk, 50g plus egg white) )
White vinegar ( You can drop a few drops )

How to make eight-inch chiffon cake

  • Illustration of how to make eight-inch chiffon cake 1

    1.The first step is to prepare the above ingredients.Since I only remembered to take pictures halfway through, the detailed ingredients are prepared according to the above

  • Eight-inch chiffon cake recipe 22. Prepare an egg beater and two egg containers (remember there must be no moisture or oil stains), then separate the egg whites from the egg whites with an egg separator, and then Beat the egg yolks, then add 40g white sugar, 40g cooking oil, 50g milk and stir again.Finally, sift in 80g low gluten flour and 1g baking powder.Use a manual egg beater to stir it evenly without any powder.Beat it and set it aside.
  • Eight-inch chiffon cake recipe 3

    3.This is egg white.Because I was not paying attention, the egg beater got oil on it.I even beat it for 20 minutes and it didn’t go away, so make sure your hands and container are free of oil and water stains

  • Illustration of how to make eight-inch chiffon cake 4

    4. These are the five eggs I took again and separated the egg whites.First, use an automatic egg beater at low speed to beat the egg whites into bubbles (it will take about 1 minute).I forgot to take pictures here

  • Illustration of how to make eight-inch chiffon cake 5

    5.Then add 30g of white sugar and beat at medium speed until the peaks of the bubbles can be pulled up

  • Illustration of how to make eight-inch chiffon cake 6

    6.Add the remaining sugar and beat at high speed.It took me about 5 minutes to beat until the bubbles will not bend when I lift the whisk.

  • Illustration of how to make eight-inch chiffon cake 7

    7. Then add one-third of the egg whites to the egg yolks prepared earlier , stir them evenly with a stirrer, do not turn in circles

  • Illustration of how to make eight-inch chiffon cake 8

    8.Finally Add the remaining egg whites to the egg yolks, stir evenly, then pour it into the prepared eight-inch cake mold, smooth the surface, then pick it up and shake it twice to knock out the air bubbles

  • Illustration of how to make eight-inch chiffon cake 9

    9. Then put it into the lower layer of the preheated oven, use upper and lower heat, 160 degrees, about 30~ About 45 minutes

  • Eight-inch chiffon cake recipe 10

    10.Finally, take it out after baking, shake it twice, and then stir.Come over and place it upside down on the oven rack.When it cools, you can unmold it and cut it into pieces.This is my process.Mainly pay attention to the process of beating egg whites

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