Extreme delicacy - how to make chiffon cake

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  1. Let’s take a full picture first.I didn’t take any photos because I was jealous! Attention, kids.

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  2.Place the egg whites and egg yolks in clean bowls without oil or water.! To whip egg whites: it is best to use a stainless steel bowl.

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  3. When the egg whites reach a foamy state, add 1/3 of the sugar.Keep going.

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  4. Beat the egg whites until they begin to thicken and there is a dense foam., add 1/3 sugar.

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  5. Beat until there is a curved corner when the egg beater is lifted..

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  6. Add the remaining 1/3 sugar to the eggs, gently Break up.

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  7. Beat up and add 40g milk and 35g corn oil!

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  8.Add sifted flour to the egg yolk mixture.

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  9.Use a spatula to gently stir evenly.Don't over mix to prevent the flour from becoming glutinous.

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  10.Put 1/3 of the egg whites into the egg yolk paste.Use a spatula to gently fold the egg white and egg yolk batter evenly.Stir from the bottom up, do not make circles to avoid defoaming.

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  11.Pour all the egg yolk paste into the egg whites.

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  12. Stir evenly! Pay attention to the technique, stir from the bottom up, do not make circles.

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  13. Pour the mixed cake batter into the mold and smooth it.And shake it hard a few times.Pop out the big bubbles inside.

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  14.Preheat the oven, upper and lower heat, 150 degrees, 50 minutes.(My family likes to eat noodles that are cooked hard and cracked.Generally, the temperature is 135 degrees without cracking)

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  15.This is about 25 minutes after baking, and the bread has risen!

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  16. After taking the baked cake out of the oven, give it a few shakes.

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  17. Immediately place upside down on the cooling rack.Remove from the mold after two or three hours.

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  18.Start: