Eight-inch chiffon cake

2024-06-29 02:06:54  Views 2 Comments 0

Ingredients

Egg yolk paste: egg yolk ( 5 ​​pieces )
White sugar ( 30 grams )
Milk ( 85g )
Four ( 85g )
Corn starch ( 15g )
Corn oil ( 40g )
Egg white paste: egg whites ( 5 )
White sugar ( 60 grams )

How to make eight-inch chiffon cake

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    1.Weigh the ingredients and prepare them

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    2. Egg whites and eggs Separate

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    3.Add sugar and mix well

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    4.Pour in the milk and stir evenly

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    5.Pour in the corn oil and stir evenly

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    6.Mix the flour and cornstarch and sift into the egg yolk paste and mix evenly

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    7. Beat egg whites at medium speed until foamy

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    8.Add sugar in three batches and beat until Dry foaming

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    9. Take one-third of the egg white and add it to the egg batter.Mix well

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    10.Pour the batter back into the remaining egg whites and stir evenly

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    11.Pour into an eight-inch mold and shake out the air bubbles

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    12. Preheat the oven, set the upper and lower heat to 150 degrees, bake the middle and lower layers for 60 minutes, and bake for 40 minutes.Add a baking sheet on top

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    13.After taking out the oven, turn it upside down and let it cool to remove from the mold

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    14.Side view

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    15.Finished product picture

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