Health benefits
Eggs: protect eyes and improve eyesight
Cream: protect eyes and improve eyesight, fight cancer and prevent cancer
Ingredients
Cake flour ( 88g ) | Vegetable oil ( 40g ) |
Milk ( 40g ) | Eggs ( 4 ) |
Sugar (protein) ( 30g ) | Sugar (egg yolk) ( 15g ) |
Cream ( 550g ) | Fruit ( Moderate amount ) |
Powdered sugar (cream) ( 40g ) |
How to make cream chiffon cake
1.Prepare raw materials and separate egg yolk and egg white.
2. Beat the egg whites, add sugar in three times, and form fish-eye shapes, small bubbles, When lubricating, use low speed to high speed to make it more delicate.Beat until you can lift the egg beater and have an upright corner.
3.Oil, milk, egg yolk, sugar, mix well.
4.Sift in the flour
5. Add one-third of the beaten egg whites to the batter, mix evenly, then pour this into two-thirds of the egg whites, and mix Evenly.
6.Pour into the mold, two six-inch molds, 175 degrees above and below, bake half Hour.The oven must be preheated in advance.The length of time in different ovens varies.
7. Whip the cream and add fruits.Get into shape.
8.Final product
Tips
This recipe can make one eight-inch or two six-inch chiffon cakes.
The cream is Anchor cream.
You can put the cream in cold water or put ice cubes in a basin to keep it cold.
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