How to make chiffon naked cake

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  1.Prepare materials

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  2.Pour milk and corn oil into egg yolks

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  3.Whisked egg whites

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  4. Beat to small bubbles and add white sugar (white sugar) Pour in three times)

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  5.Finally add corn starch

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  6. Use a spatula to scrape up the edge of the protein and beat it evenly

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  7. Place the beaten egg whites on a plate and set aside to observe the stability

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  8. Sift the flour and pour it into the egg yolks (you can preheat the oven at this time, and the oven should be preheated for no less than 5 minutes)

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  9. Stir evenly, do not over-stir to avoid gluten in the flour

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  10. Add the beaten egg whites to the mixed batter and mix evenly.Once you have to stir it, stir it like stir-frying (when using egg whites, use Stir with a hand mixer and it looks stable.If it is relatively thin, you can beat it vigorously to restore the stability)

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  11.Pour the batter into the remaining egg whites and stir well

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  12. Mix Pour the good batter into the mold, shake the mold twice vigorously to eliminate bubbles.If there are still bubbles, use a toothpick to pop them.You can also draw circles, but you have to move quickly

• 13. Put it in the oven (you can control the oven temperature yourself, each oven has a different temperament, it is best to start with a low temperature, if the temperature is too high, you will have no choice)
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  14.After taking it out of the oven, shake it vigorously to knock away the heat, then invert it and let it cool.That's it

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  15.After cooling, you can unmold and divide into three pieces

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  16.A layer of cream, then a layer of fruit and then a layer of cream

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  17.Then decorated according to preference

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  18.After completion, sprinkle a layer of white powdered sugar and it is done

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  19.ps Chiffon cake is quite delicious.It tastes like this without adding fruit cream.It is fragrant and has a strong egg flavor