Square chiffon cake pieces

Overview

I bought a new gold baking pan two weeks ago. After taking it home, I tried the effect and found that it is really good. It does not need to be lined with tin foil and does not stick to the pan at all. After the baked cake is cooled, it can be easily removed from the mold by inverting it. The most important thing is that the baking pan is clean. With this baking pan, it will be very convenient to make cake rolls in the future.

Tags

• baking
• baking powder
• caster sugar
• clear water
• corn oil
• egg
• low gluten flour
• white vinegar
• salt

Ingredients

Steps

1. 1 Separate egg whites and egg yolks and put them into oil-free and water-free basins respectively. Put corn oil, water and salt into oil-free basins and stir evenly

   

2. 2 Sift the flour into the mixture and mix gently with a rubber spatula

   

3. 3 Add egg yolks and mix well with a rubber spatula

   

4. 4 Add a few drops of white vinegar to the egg whites and beat at low speed until they form rough foam. Add 1/2 of the white sugar and beat quickly. When lines appear, add the remaining white sugar and continue beating until the egg whites can pull out straight hooks when you lift the whisk.

   

5. 5 Take out 1/3 of the egg white and pour it into the egg yolk paste. Use a rubber spatula to gently stir the mixture evenly, using the cutting and stirring method or stirring from the bottom up to stir evenly

   

6. 6 Pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed

   

7. 7 Pour the cake batter into the cake mold, hold the cake mold with your hand and shake it gently a few times

   

8. 8 Put the cake mold into 150 degrees, heat up and down, and bake in the upper layer of the preheated oven for 25 minutes. After the cake has cooled, remove the film and cut into pieces