Chiffon cake ( How to make eight-inch cake

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  1. Prepare the materials and weigh them.

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  2.Take two oil-free and water-free basins and separate the egg yolk and protein..

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  3.Separate the yolks and whites.

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  4. Pour 25 grams of white sugar into the egg yolks and use a manual egg beater Beat until sugar melts.

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  5.Add water and stir evenly.

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  6. Pour in the rapeseed oil and stir irregularly with a manual egg beater until completely emulsified.

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  7.The emulsified egg liquid has a layer of delicate white floating on it The small bubbles are opened slightly, and the yellow color of the egg yolk underneath can be seen.

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  8. Mix the cake flour with a little vanilla powder and sift into the egg liquid , stir until there are no particles.

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  9. Stir the egg liquid.

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  10.Add a few drops of white vinegar to the egg whites and beat with an electric egg beater.

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  11. When the bubbles form, add 1/3 of the sugar and continue.Dismiss.

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  12. Beat until the bubbles are very fine and add the remaining half of the sugar., continue to pass.

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  13. When clear lines appear, add the remaining sugar and continue beating.Use until hard foaming occurs.

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  14. Lift the egg beater and you can see the small upright tip.The corners indicate that they have been laid.

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  15. Scoop 1/3 of the egg white into the yolk and fold with a rubber spatula.Mix well.

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  16. Pour the remaining egg whites into the egg yolk basin and turn quickly.Mix well.

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  17. Stir in the mixed egg liquid.

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  18.Pour into the mold.

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  19. Use a spatula to smooth it, hold up the mold and shake it lightly a few times Bubbles come out.

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  20. Place in the middle and lower layers of the oven and bake at 130 degrees for 50 minutes..

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  21.The baked cake fell from a height of forty centimeters, shaking When the heat comes out, place it upside down on a drying net to cool.

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  22. Let cool and then unmold and eat, you can also spread with cream Or eat with jam.