Ingredients
Egg yolk¹ ( 50g ) | Sugar¹ ( 25g ) |
Oil¹ ( 50g ) | Water¹ ( 50g ) |
Low gluten flour² ( 63g ) | Corn flour² ( 25g ) |
Baking powder² ( 2g ) | Milk powder² ( A small amount ) |
Fine sugar³ ( 75g ) | Egg white³ ( 150g ) |
Salt³ ( 1g ) | Cream of tartar³ ( 1g ) |
The cream of tartar can be replaced by a few drops of lemon or ( white vinegar ) |
How to make chiffon cake
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1. First put the 1 ingredient together and stir the sugar until it melts, then add the 2 powder ingredients and stir evenly to form an egg paste.
2. Put ingredient 3 into the cake bucket and beat until the egg whites are stiff and sticky.Just attach it to the egg beater in the shape of an aquiline.
3. Pour one-third of the egg white into the egg yolk paste and stir until roughly Mix evenly, then add all the roughly mixed cake batter into the egg whites and mix evenly.
4. Then put it into the container and knock it down twice to knock out the air, and put it in the oven Bake until the surface is deep yellow (use a bamboo skewer to pull it out.If it is dry, it means it is done.If it is still wet, continue baking) for about 25 minutes.
Tips
Remember that the egg yolk and egg white should be separated well, and there should not be any bits in the egg white.egg yolk, otherwise it will not be able to be whipped
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