Four-inch chiffon cake

2024-06-29 02:11:51  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( two )
Four ( 32g )
Vegetable oil ( 15g )
Milk ( 16 grams )
White sugar (in egg yolk) ( 12 grams )
White sugar (in egg whites) ( 24 grams )

How to make four-inch chiffon cake

  • Illustration of how to make four-inch chiffon cake 1

    1.Egg yolk, protein separation

  • Four-inch chiffon cake Practice illustration 2

    2.Add flour, milk, sugar, and vegetable oil to the egg yolk

  • Illustration of how to make four-inch chiffon cake 3

    3.Stir well into a paste

  • Illustration of how to make four-inch chiffon cake 4

    4. Add half of the white sugar to the egg whites and beat until there are fish eyes

  • Illustration of how to make four-inch chiffon cake 5

    5.When the egg whites have no big bubbles, add the remaining sugar

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  • Four-inch chiffon cake recipe 6

    6.Just beat until the lines appear and do not disappear

  • Four-inch chiffon cake recipe 7

    7.Add into the egg yolk paste three times, stir well,

  • Illustration of how to make four-inch chiffon cake 88.Put in the oven, heat up and down at 145 degrees for 15 minutes
  • Illustration of how to make four-inch chiffon cake 9

    9. Leave the oven to cool and remove from the mold

  • Illustration of how to make four-inch chiffon cake 10

    10. Now you're ready to eat.

Tips

Be sure to let it cool before unmoulding.

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