Eight-inch chiffon cake

2024-06-28 19:42:24  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Cake powder ( 90g )
Powdered sugar ( 80 Grams )
Milk ( 80 grams )
Corn oil (, 50 grams)
Eggs ( 5 )
Salt ( 1g )
Lemon or vinegar ( a few drops )

How to make eight-inch chiffon cake

  • Eight-inch chiffon cake Illustration of how to do it 1

    1.Large collection of materials

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    2.Separate egg white and egg yolk,

  • Eight-inch chiffon cake recipe 3

    3. Stir the egg yolks, add milk, corn oil and salt in turn, stir evenly, sift the flour, Add it and mix well.

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

    4. Now start to beat the egg white, first make the fish bubbles and then put them in Spoon sugar powder and continue to beat

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    5.I used a whisk for eight minutes.That’s it, dry foaming.That’s it

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    6. First mix half of the egg white and egg yolk paste, do not stir in circles.This will defoam and stir into a cross.

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    7. Preheat the oven to 150 degrees.After stirring, shake it a few times to remove the air bubbles.Shake it out and put it in the oven at 140 degrees for an hour.

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    8. It’s out of the oven, turn it upside down and let it cool, demould, there is no shrinkage, the top It's a pity that the tin foil stuck when I took it off.A bit peeling.

Tips

After baking in the oven for about 30 minutes, cover it with tin foil to avoid heavy coloring.I used low flour with a ratio of 4:1 of ordinary flour and cornstarch.

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