How to make 6-inch chiffon cake

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  1. Use an electronic scale to weigh all the required ingredients.Place the egg yolks and egg whites in two oil-free and water-free stainless steel basins.

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  2. First beat the egg yolks evenly, add 30 grams of milk and 30 grams of corn Beat oil and 20 grams of sugar together evenly.

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  3. Then sift the low-gluten flour weighed in advance into the egg yolk batter.

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  4. Stir evenly.

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  5. Then add 1/3 of the white sugar and a little white vinegar to the egg whites.

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  6. Let the electric egg beater make small bubbles.

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  7. Then add 1/3 of the white sugar and a little white vinegar, and continue to turn from low speed Send at high speed.Finally, add the remaining 1/3 of the sugar and beat at high speed until creamy.

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  8.Use a spatula to add 1/3 of the egg whites into the egg yolk paste, and stir it up and down.Mix well.Do not draw circles otherwise defoaming will occur.

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  9. Then add the remaining two 2/3 egg whites to the egg yolk paste in turn Stir evenly.

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  10.Finally, use an oil brush to brush the bottom of the cake with a layer of oil, and mix it well Put the batter together into the cake mold, pick it up and shake it downwards twice.

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  11. Preheat at 150 degrees for 1 minute, and finally bake at 150 degrees with the upper and lower tubes Just 45 minutes.

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  12. After baking, use a bamboo skewer to prick it.There will be no batter on the bamboo skewer and it will be clean.That’s it.

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  13. Then put the cake upside down and place it on the baking grid to cool, then enjoy Delicious chiffon cake.

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  14. Fry upside down and freeze, cut into pieces and ready to eat.