How to make 8-inch fish floss chiffon cake

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  1.Mix corn oil and water, add salt and 10 grams of fine sugar, set aside.

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

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  3. Use a whisk to beat at high speed for 30 rounds.After fish-eye bubbles appear, Add 30 grams of caster sugar.

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  4. Beat the egg white 50 times with a whisk, until the egg white becomes fluffy and appears Make a drooping hook and add 15 grams of fine sugar.

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  5. Continue beating for 50 rounds until the egg white is thick and delicate, add the final 15g caster sugar.

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  6. It is also 50 rounds.The protein has small upright peaks and the protein has been beaten.finished.

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  7. Stir the reserved oil with a whisk at low speed until mixed, and sift Cake flour.

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  8.Use a whisk to stir until a paste forms, add egg yolk and vanilla extract.

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  9. First stir with a whisk and then mix well with a spatula.

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  10.Put one-third of the egg whites into the egg yolk paste.

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  11.Use the stirring technique to mix the cake batter evenly without leaving any lumps.

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

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  13.Continue to stir, add fish floss and stir.

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  14. Stir it about 50 times and the cake batter is complete.

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  15.Pour the cake batter into the mold, the cake batter texture will not disappear immediately state.

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  16. After a few shakes, the cake batter will be smooth.

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  17. Preheat the oven to 150 degrees and bake for 40 minutes.

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  18.Invert immediately after baking and remove from the mold after three hours.

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  19.The perfect cake is ready.

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  20. Another bottom photo, isn’t it perfect.

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  21. Cut the cake and you can taste it.It is really delicious to eat this kind of cake for breakfast.enjoy.