Health benefits
Eggs: Protect eyes and improve eyesight
Lemon: Promote fluid and quench thirst
Ingredients
Eggs ( 5 ) | Corn oil ( 40ml ) |
Milk ( 40ml ) | Sugar ( 90g ) |
Low-gluten flour ( 85g ) | Lemon ( Half ) |
| Baking powder ( 3g ) |
How to make chiffon cake
1.Get the ingredients ready!
2. Separate the egg whites and egg yolks and put them into oil-free and water-free basins!
3. Beat the egg yolks, add 30 grams of sugar, and beat evenly with a whisk!
4.Add the corn oil into the egg yolk liquid in 3 times, and beat evenly after each addition !
5.Add the milk into the egg yolk liquid in 3 batches, beating evenly after each addition !
6. Mix baking powder and low-gluten flour, sift, and sift into the egg yolk paste!
7. Stir the egg yolk paste evenly with a rubber spatula and set aside!
8. Squeeze about 50 drops of lemon juice into the egg white!
9.Add 60 grams of sugar in three batches and beat with an electric egg beater!
10. Beat until the egg whites become hook-shaped when the egg beater is lifted!
11. Add 1/3 of the egg whites to the egg yolk paste and mix evenly!
12. Pour the egg yolk paste into the egg whites and mix evenly!
13.Pour the cake batter into the mold and shake out the bubbles! Preheat the oven! 170 degrees, turn the heat up and down, lower the layer, and bake for 40 minutes!
14. After baking, place it upside down on the baking grid and wait for demoulding!
15. The chiffon cake is baked, decorate it with cherry jam!
Tips
After the chiffon cake is baked, turn it upside down on a baking rack to dry overnight for easier release!
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