How to make chiffon cake

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  1. Prepare all the materials.In addition to the ingredients, you also need a kitchen scale, an electric egg beater, a manual egg beater, an egg white separator, a measuring cup, and a rubber spatula.

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  2. Use an egg white separator to separate the egg yolk and protein.It is very convenient to use this small bowl.Just place the egg white separator directly on the bowl, which is convenient and labor-saving.

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  3.Pour the separated egg whites into the egg beating basin and set aside.Remember that there should be no trace of water or oil in the egg white basin, and it must be dry and smooth, otherwise it will fail.

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  4.Put the separated yolks into the yolk basin and set aside.

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  5.Start making the protein solution.Use an electric egg beater to beat the egg whites.Stop when big bubbles appear, pour in one-third of the white sugar, switch to medium, and continue beating the egg liquid.

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  6. Continue to beat the protein liquid at medium speed, the bubbles will become smaller and thinner, and the volume will expand to double.When the egg white liquid no longer sticks to the whisk, stop and add one-third of the sugar, and continue beating at medium speed.

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  7.The egg whites are beaten very delicately, and the lifting can pull out the tips but the standing is unstable.Stop and then add the last third of the caster sugar and continue beating at medium speed.

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  8. After a while, the egg liquid will appear lines and will not disappear easily.The lifting protein liquid can pull them up.It is small and can stand upright, and it can be stopped when the protein liquid does not flow when shaking the basin.The protein liquid part is over.

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  9. Add the egg yolks to the white sugar and stir evenly with a manual egg beater.

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  10.Continue to add oil and milk and stir evenly.

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  11. Add the sifted flour and replace the manual egg beater with a rubber spatula..

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  12.Use a spatula to turn up the egg liquid and mix it with the flour.Repeat until Very even.Do not stir in circles or beat with a whisk, otherwise the flour will develop gluten and it will inevitably fail.Egg yolk liquid is completed.

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  13. After stirring evenly, add one third of the protein solution and continue to stir in this way mix.

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  14. After stirring evenly, pour in the remaining one-third of the protein solution and continue to stir.Mix until even.

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  15. Pour the mixed liquid into the six-inch cake mold and shake it vigorously on the table.down to squeeze out the air bubbles.

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  16. After preheating the oven at 180 degrees for five minutes, put the cake mold into the middle layer at 180 degrees or Lower level, thirty minutes.