Ingredients
Eggs ( 4 ) | Oil ( 45g ) |
Milk ( 40ml ) | Low-gluten flour ( 80g ) |
White sugar (with egg white) ( 40g ) | White sugar (with egg yolk) ( 30g ) |
Baking powder ( 1g～3g ) | White vinegar ( A few drops ) |
How to make original chiffon cake
1. Prepare the required materials.
2. Separate the eggs into yolks and egg whites in two water-free and oil-free basins.
3. Add sugar, oil and milk to the egg yolks.
4. Stir evenly with a whisk, no need to beat.
5.Add baking powder.
6.Sift in low-gluten flour.
7. Stir at low speed until there are no particles.
8. Add white vinegar to egg whites.
9. Beat the eggs with an electric egg beater until the fish eyes are big and add 3/1 of the sugar.
10. Beat until doubled in size, then add 3/1 of the white sugar.
11. Beat until wet foam, add the last 3/1 of the sugar.
12. Beat until hard foam forms.
13. Take 3/1 of the meringue and add it to the egg yolk paste and stir evenly.
14.Pour the egg yolk paste into the remaining meringue.
15.Pour the mixed cake batter into the cake mold.
16. After the bubbles are released, bake the middle layer of the oven at 140 degrees for 40 minutes.
17. The finished product picture is okay! So cute.
Tips
1.When baking chiffon cake, be sure to beat the egg whites into hard peaks, otherwise it will be unsuccessful.2.Because egg whites are strong, it is easier to beat the egg whites by adding acidic white vinegar.
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