Six-inch chiffon cake

2024-06-28 19:56:15  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 2 )
Self-rising flour (low-gluten flour) ( 50 )
Oil ( Ten grams )
Vinegar ( Two drops )
White sugar (egg white) ( Five spoons )
White sugar (egg yolk) ( One spoonful )
Water (mine is a measuring cup) ( 50 )

How to make six-inch chiffon cake

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    1. Prepare all materials.

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    2. Separate the eggs, add a spoonful of sugar and ten grams of oil to the egg yolk.grams of water until completely combined.

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    3.Sift in the self-raising flour in two batches.Because I am afraid that too much will cause the batter to be too dry.

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    4. Sift in the powder and stir evenly, set aside.

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    5.The next step is to whip the meringue, add five spoons at a time into the egg whites Beat the sugar and two drops of white vinegar with an electric mixer until stiff peaks form.

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    6. The beaten meringue should only have sharp corners when lifted.At this time you can preheat the oven to 180 degrees for five minutes.

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    7. Take half of the meringue and stir it into the egg yolk paste.The stirring technique is like cooking.In that way, from low to top, you can also use the cutting and mixing technique.In short, you can't draw circles, otherwise the cake will not be able to beat.

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    8. Pour the stirred egg yolk paste into the remaining meringue and proceed as follows method and mix evenly.

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    9.Pour the evenly stirred egg yolk paste into the mold

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    10. Lift it up a little and put it down to release the bubbles.Put it in the oven and bake at 150 degrees for thirty minutes.

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    11.Put the baked cake upside down on the baking grid, cool and remove from the mold..

Tips

You can check it halfway through the baking process, because everyone's oven is different and there will be some differences.You can use a toothpick to check whether it is cooked.

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