How to make lychee chiffon cake

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  1.Separate the egg white and egg yolk, add lemon juice to the egg white.

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  2. Beat the egg white 30 times at high speed with a whisk until the egg whites form bubbles.

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  3.Add 30 grams of fine sugar and beat for 50 times until the egg white becomes fluffy and droops.After the hook, add 15 grams of fine sugar.

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  4. Beat again for 50 rounds, the egg white will be thick and delicate.

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  5.Add the last 15 grams of fine sugar and beat until stiff peaks appear, and the meringue appears straight.of small peaks.

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  6. Mix the oil and water, add 10 grams of salt and fine sugar, and beat the egg at low speed Stir until combined.

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  7. Sift the low-gluten flour and continue to stir until it becomes a paste without any lumps of flour.

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  8.Add egg yolks and vanilla extract.

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  9. Stir with a whisk first and then stir with a spatula until thick.

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  10. Start preheating the oven to 150 degrees for 10 minutes.

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  11. Continue to make the cake batter, add one-third of the egg whites into the egg yolk batter.

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  12. Stir until thick.

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  13. Pour the cake batter back into the egg whites.

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  14.Continue to stir for 30 times.

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  15.Add chestnut meat.

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  16. Continue to stir for 20 times, and the thick cake batter is completed.

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  17. Pour into the mold and shake it a few times to eliminate foam.

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  18. The oven preheating is also completed, and the mold is sent to the oven to bake for 40 minutes.

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  19.After baking, turn it upside down and let it cool immediately, and then remove it from the mold after three hours.

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  20.The very beautiful lychee chiffon cake is completed.

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  21. Cut open and see that the internal organization is perfect.

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  22.The cake made in the evening can be tasted for breakfast.