8 inch chiffon cake Recipe

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  1.Separate the egg white and egg yolk, Place into two water-free and oil-free containers, the egg white container is slightly larger.

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  2.Add corn oil, milk and 10g powdered sugar to the egg yolk and stir evenly.

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  3.Sift in the low-gluten flour and mix evenly using a single stroke.Do not stir.Prevent tendons.

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  4.The mixed egg yolk paste is smooth and delicate, without any graininess.

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  5. Add white vinegar and salt to the egg whites, add powdered sugar in three batches, and beat at medium speed To hard foaming.That is, there are obvious lines, and the lines are not easy to disappear.When the egg beater is lifted, there is a small straight tip.

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  6. Add one-third of the egg whites to the egg yolk paste and stir evenly.

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  7. Add all the egg yolk paste to the egg whites, stir evenly, just like stir-fry , do not stir to prevent defoaming.

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  8. Pour the cake batter into the mold and shake it a few times to remove large air bubbles.

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  9. Place in the bottom shelf of the preheated oven, 130 degrees, for 30 minutes.

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  10. After baking, immediately take it out and place it upside down on the drying net, and wait until it is completely cool.Then demould.

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  11.Okay, you can use it to make cream cakes, mousse cakes, and eat it alone Not bad.