Ingredients
White sugar (About 5 tablespoons, you can increase or decrease according to your preference) | Egg yolk ( 4 ) |
| Low-gluten flour ( 3 spoons ) | Egg white ( 4 pieces ) |
cool boiled water ( 6 spoons ) |
How to make eight-inch chiffon cake
1.Egg yolk and egg white separation
2.Add 6 tablespoons of water to the egg yolk and mix well
3.Add 3 spoons of sifted low-gluten flour (top), then add 2 spoons of sugar, mix well
4. Beat the egg whites with sugar, I put 3 spoons in, and I put it all at once
5.whipped egg white
6.Mix the egg yolk and egg white, be careful to stir it up and down or left and right, do not make circles
7.Pour into the mold and smooth it (I did not grease it)
8. Preheat the oven at 180~200 degrees for 5 minutes (I took the photo after it was already baked)
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9. Bake at 150 degrees for 30 minutes or 50 minutes, you can increase or decrease as appropriate
10. Take it out of the oven, turn it upside down to cool and then unmold it (I scraped off a little when I turned it upside down)
11.You will grow taller in about ten or twenty minutes
Tips
It is worth noting that when beating egg whites, you must not touch egg yolks or water and oil, otherwise they will not beat..Also, when baking, if it doesn’t grow taller, turn up the temperature a little, and if the surface is darker, turn down the temperature.It is very simple to check whether the cake is cooked or not.Just take a toothpick and press the cake out and pull it out.If there is no paste on the toothpick, it is cooked.If it is not cooked, bake it for a while.
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