Ingredients
Flour, eggs and sugar ( 85g 5 pieces 85g ) | Corn oil baking powder and water ( 40g 2g 40g ) |
How to make 8-inch chiffon cake
1. Add sugar to the egg yolk bowl and beat well.Add oil and water and mix well with a manual egg beater.Mix the flour and baking powder.Sift and mix evenly.Add to the egg yolk bowl and stir up and down with a rubber spatula.
2. Beat the egg whites, add vinegar or lemon juice, and beat with an electric egg beater at low speed.If there are rough bubbles in the basin, add 20 grams of sugar and beat with an electric egg beater at low speed.
3. Beat until the rough foam disappears and then add 22 grams of sugar.Use the medium speed to beat and then add 23 grams of sugar.Use the 3 speed whisk to beat until it becomes a pointed shape that does not fall down.Preheat the oven to 150 degrees 15 After 1 minute, use a rubber knife to take 1/3 of the egg whites and put it in the egg yolk bowl.Stir well.Then put the mixed egg yolks into the egg white bowl.Stir.Finally, pour it into the mold.Shake out the big bubbles and bake in the oven at 150 degrees for 30 minutes.
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