Mary’s chiffon cake recipe

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  1.Choose two oil-free and water-free stainless steel basins to separate egg whites and yolks

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  2.Egg yolk

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  3.Put 20g white sugar into the egg yolk, stir evenly, then add 40g milk, stir evenly, and finally add 40g vegetable oil, stir evenly, and set aside for later use

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  4.Below beat the egg whites

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  5. Add a few drops of lemon juice or white vinegar to the egg white.Beat the eggs with a whisk until there are big bubbles, add 20g of white sugar, continue to beat until there are lines, continue to add 20g of white sugar, beat to the corners, add the last 20g of white sugar, beat until dry, as shown in the picture

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  6.Lift the egg beater, there is a small upright corner

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  7. Preheat the oven and set the upper and lower tubes to 150 degrees.Then proceed to the next step: Mix corn starch and flour and sift into the egg yolk, stir evenly with a whisk, add one-third of the egg white into the egg yolk paste, be careful, use a rubber spatula to stir up and down evenly, and then add all the egg yolk paste Pour in the remaining two-thirds of the egg whites and mix evenly by tossing them up and down.If you like cocoa, you can sift in cocoa powder and mix well.If you don't like it, you can reduce the cocoa and keep the other quantities the same

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  8.Batter

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  9.The batter that is evenly stirred will be light in color.Yellow

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  10.Put the mixed batter into the live bottom mold, beat and vibrate the mold.In order to shake out big bubbles, put it in the oven and set the upper and lower tubes at 120 degrees.After 45 minutes, change to 150 degrees for five minutes.Do not open the oven in the middle.

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  11. When the time is up, take out the cake, flip it upside down with a stand, and gently drop it twice , continue to invert until the cake cools, and use a stripping knife to remove it from the mold

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  12. Results chart

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  13.Pretty

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  14.Cocoa

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  15.I spread the cream again

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  16.Four-layered p>

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  17.Good taste