6 inch chiffon cake

2024-06-28 19:52:38  Views 2 Comments 0

Ingredients

Cake flour, milk, eggs ( )
 Olive oil, white vinegar ( )

How to make 6-inch chiffon cake

  • 6-inch chiffon cake recipe 1

    1.50 grams of cake flour, 35 grams of milk, two eggs, and 15 grams of sugar.(For egg yolks.) 30 grams of olive oil, 25 grams of sugar (for egg whites) appropriate amount of white vinegar and appropriate amount of baking powder.

  • 6-inch chiffon cake recipe 2

    2.Separate the egg whites and yolks and pour them into a water-free and oil-free container

  • 6-inch chiffon cake recipe 3

    3.Put the milk, sugar and oil into the egg yolks, mix well, and stuff in the low-gluten flour.

  • 6-inch chiffon cake recipe 4

    4. Stir evenly and preheat the oven at 150 degrees for 20 minutes.

  • 6-inch chiffon cake recipe 5

    5. Add white vinegar to the egg white and soak the fish eyes.

  • 6-inch chiffon cake recipe 6

    6.Add sugar in two batches and beat the egg whites.

  • 6-inch chiffon cake recipe 7

    7. Take part of the beaten egg whites, put them into the egg yolk liquid, and stir up and down.

  • 6-inch chiffon cake recipe 8

    8. Add all the remaining egg white paste and mix evenly.

  • 6-inch chiffon cake recipe 9

    9.Pour it into the grinding tool and shake out the bubbles.Heat the oven at 150 degrees for 50 minutes.

  • 6-inch chiffon cake recipe 10

    10. Turn upside down on a wire rack and let cool before demoulding.

  • 6-inch chiffon cake recipe 11

    11. It seems that it was left on for a little long and it hurts.

Tips

The flour must be sifted.A good cake with a smooth texture.

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