Ingredients
Egg white ( 160g ) | Egg yolk ( 80g ) |
Low gluten Flour ( 90g ) | Fine sugar ( 80g ) |
Orange juice ( 60g ) | Salad oil ( 50g ) |
How to make chiffon cake
1. Prepare the required materials.
2. Separate the egg whites and yolks.
3. Beat the orange juice and salad oil until the oil is combined, add the egg yolk, and continue with the fine sugar Whisk.
4. First, sift in the low-gluten flour in batches and beat evenly until there are no particles.
5. Pour the egg whites into the container and beat with a whisk.
6.Add 5 drops of lemon juice and beat well, then add fine sugar and beat.
7.Add fine granulated sugar in 3 times and beat until the egg whites have obvious fine lines and have The degree of hard foaming is just fine.
8.Put a portion of the meringue into the batter in Figure 4 and stir evenly with a spatula.
9. Pour the mixed batter into the remaining meringue.
10. Stir gently with a spatula to completely combine the egg whites and batter.
11.Pour the cake batter into the mold and gently drop it a few times to remove the bubbles.
12. Lower the heat and bake the bottom layer at 140 degrees for 25 minutes, then turn to 170 degrees and continue baking for 25 minutes minutes, this is when it is baked for 25 minutes.
13.Complete.
Tips
1.Egg whites must be placed in a clean container without water or oil.
2.To beat the egg whites, just use an electric egg beater at medium speed.If not, it is easy to over-beat.
3.The oven time shall be determined by your own oven.
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