Six-inch chiffon cake

2024-06-28 20:09:56  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( Two (one 60g noodles) )
Self-raising flour ( 35g )
Safflower seed oil ( 20g )
Milk ( 20g )
White sugar (egg yolk) ( 10g )
White sugar (egg egg white) ( 30g )
Cream of tartar ( a little )

How to make six-inch chiffon cake

  • Illustration of how to make six-inch chiffon cake 1

    1.Weigh the portions separately, and separate the egg yolks and egg whites in a water-free and oil-free basin

  • Illustration of how to make six-inch chiffon cake 2

    2.Put a little bit of tartar powder into the egg white

  • Six Inch Chiffon Cake recipe illustration 3

    3.Put sugar, milk and oil into the egg yolks

  • Illustration of how to make six-inch chiffon cake 4

    4. Stir until fine and sticky Thick

  • Six-inch chiffon cake recipe 5

    5.Slowly flowing paste

    • Six-inch chiffon cake recipe 6

    6.Open the oven, preheat to 140 degrees, beat the egg whites, add sugar in three batches, until there are sharp corners p>

  • Six-inch chiffon cake recipe 7

    7.Put one third into the egg yolk paste and stir quickly evenly

  • Six-inch chiffon cake recipe 8

    8.Pour the remaining egg white back into the bowl and mix well

  • Six-inch chiffon cake recipe 9

    9.A delicate and slow-flowing cake batter

  • Six-inch chiffon cake recipe 10

    10.Put the six-inch chiffon cake mold seven-quarters full

  • Illustration of how to make six-inch chiffon cake 11

    11.Oven at 140 degrees, middle rack, 25 minutes and it’s done!

Tips

If it has been colored after 15-17 minutes, you can cover it with tin foil to prevent the color from being too heavy

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