How to make 6-inch chiffon cake

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  1.Separate the egg whites and egg yolks, put them into a water-free and oil-free basin, and weigh all ingredients.

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  2. Put 15 grams of sugar in the egg yolk and stir to melt, then pour in the milk and add Add corn oil and mix evenly, then sift in baking powder and low-gluten flour, and use a whisk to mix evenly into a paste.

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  3.Put a few drops of white vinegar into the egg whites, and put the white sugar in three times, first The first time is added when the egg whites are beaten into a fish-eye shape, the second time is added when the egg whites are slightly finer, and the third time is added when the egg whites are textured until the egg whites are in a triangular shape when the egg whisk is picked up.If it's standing upright and won't fall off, there's no need to hit it.

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  4. Take one-third of the egg and put it into the egg yolk liquid and stir evenly.Do not Make circles.After mixing evenly, pour the egg yolk liquid into the egg whites and mix evenly.

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  5.Preheat the oven for 10 minutes in advance and heat the upper and lower tubes to 150 degrees.Pour the mixed egg liquid into a six-inch cake mold and shake it up and down seven or eight times to eliminate bubbles.

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  6. After the oven is preheated, place it in the middle layer and bake for about 45 minutes.

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  7. When the cake mold is vibrated, immediately flip it upside down and lift it from a height of thirty to forty centimeters.Button it down, let it cool and then remove the film.

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  8. When taking off the film, you can use a tool to cut it gently.I used three It can fit a six-inch cake mold and is easy to remove the film.

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  9. The 6-inch chiffon cake is ready!

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  10.Finished product picture

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  11. After a bite, the sweetness was just right.I succeeded in making chiffon cake for the first time!