How to make chiffon cake

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  1. Prepare the materials, separate the egg white and yolk into two water-free In the oil container (the egg white container should be larger)

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  2.Milk, corn oil, sugar Add powder, salt and vanilla essence to the egg yolks (if you don’t have vanilla essence, you can omit it

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  3. Stirring Uniform, probably like this

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  4.Sift the low-gluten flour into the egg yolk paste

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  5.Stir until fine and without particles

• 6.Add two drops of lemon juice (can be replaced with white vinegar) into the egg whites and beat into fish-eye bubbles, then add one-third of the powdered sugar


7.Continue to beat until it becomes wet foam, that is, use a whisk to scratch the surface and there is a light texture, and add another three points One of the powdered sugar

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  8. Continue to beat until there is a clear texture when lifting the egg beater, add the remaining Powdered sugar

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  9. Beat until the beater has a small sharp corner that stands upright and does not bend down.That’s it, don’t overdo it

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  10. Add the meringue to the egg yolk paste in three times, each time All must be stirred thoroughly before adding the next meringue (must not stir in circles, stir evenly like stir-frying! ! ! )

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  11.All mixed cake batter

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  12. Pour it into the mold and shake it twice gently to release the bubbles (this is an eight-inch mold.To make a six-inch mold, separate all the materials.Halve it, just double all the ingredients to make ten inches)

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  13.Lower layer of oven 150℃, heat up and down for 30 minutes

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  14. Immediately after baking, remove the inversion and let it cool.Then you can unmold

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  15.Finished product

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  16.How do you like it?