How to make original hot noodle chiffon cake

• 

  1.Prepare ingredients

• 

  2. Mix the oil and water Put 10 grams of sugar into a basin, bring to a low heat and then remove from the heat immediately

• 

  3.While hot, put the low-gluten flour into the pot and stir evenly and set aside

• 

  4.After drying for a while, add the egg yolks into the batter in batches, stir evenly and keep aside

• 

  5.Then use an electric egg beater to start beating the egg whites.Add the cream of tartar one at a time into the egg whites.Beat at high speed until bubbles form.Add sugar and continue beating.

• 

  6.Add sugar in batches and beat until texture becomes sharp and the egg white does not fall off

• 

  7. Then take a few steps to separate the egg whites and put them into the egg yolk paste.Use a spatula to stir and mix without making circles to prevent gluten

• 

  8.Pour back the remaining egg whites and continue to stir evenly

• 

  9. Then pour it into the eight-inch floating bottom mold and smooth out the vibration bubbles on the surface

• 

  10. Preheat the oven to 140 degrees, bake the middle and lower layers for 50 minutes



11.After baking, flip it upside down and let it dry naturally

• 

  12.After drying, the demoulding was completed easily