0 failed chiffon cake recipe

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  1.Weigh all the ingredients and set aside.Take two clean, water-free and oil-free containers and separate the egg yolk and protein.(Eggs must be fresh and separated to make them good! There should not be a little yolk in the egg white!)

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  2.Add 1/3 of the powdered sugar to the egg yolks, stir evenly with a manual egg beater, slowly pour in the milk, stir evenly from edge to edge, then slowly pour in the corn oil, stir until completely combined, and sift in the low flour , stir evenly (pay attention to this step, first use a manual egg beater to beat in circles until there is no dry powder, there will be a lot of particles, then beat it horizontally a few times, and beat it vertically a few times until the batter is completely fine and smooth without particles.)

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  3.The next step is to beat the egg whites.Use an electric egg beater at low speed to beat the egg whites.Beat until coarse foam, drop in lemon juice, turn to medium speed and beat until fine foam, pour in the remaining 1/2 powdered sugar and continue beating until light lines appear, then pour in 1/2 powdered sugar, beat until the state shown below , the protein paste will not sag when the egg beater is lifted, and the protein paste will not flow when turned upside down

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  4.The oven can be preheated first (135 degrees or above).There will be a lot of bubbles in the egg yolk paste that is left to rest.Use a spatula to make a circle and the bubbles will disappear.It can only be one circle! Scrape 1/3 of the protein paste into the egg yolk paste, and stir it up and down quickly (flip the scraper up and down with your right hand like cooking, turn the container with your left hand, and work together quickly with both hands to stir evenly)

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  5.Pour the remaining egg white paste into the egg yolk paste in two batches, do the same, stir evenly, and finally stir a few times quickly Next, just check that there is no white batter

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  6. Prepare clean and water-free For a 6-inch removable bottom cake mold, pour the batter from the center from a height of 30 cm.Use a spatula to scrape the batter clean from the container.Hold the cake mold flat with both hands and shake it from side to side a few times.A few bubbles will appear after shaking it a few times., use a toothpick to make circles like a lollipop, then lightly shake twice, place in the middle of the baking pan, put in the middle and lower rack of the oven for 45 minutes and turn to 150 degrees for 5 minutes

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  7.After coming out of the oven, place it upside down on the wire rack

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  8.When it is completely cool, use a toothpick to draw a circle around the mold and lift the base up