8 inch chiffon cake

Overview

I did Qifeng several times and I was really going crazy. It was either cracked on the outside or hard on the outside and wet on the inside. These problems made me almost collapse and I thought of giving up. This time I changed the recipe and baking method, and it worked. It was perfect. It didn’t collapse or crack, and it was hard on the outside and wet on the inside.

Tags

• baking
• egg
• flour
• white sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Separate the egg white and egg yolk, do not mix egg yolk or water into the egg white

   

3. 3 Beat the egg yolks, pour in the oil and water, and mix evenly until there are no big oily spots

   

4. 4 Pour in flour

   

5. 5 Add the sugar to the egg whites in three batches (the first time for rough foaming, the second time for fine foaming, and the third time for fine foaming) and beat until dry. If you see straight white tips when you lift the egg whites, then turn the bowl upside down and the egg whites will not fall out, or you may not be able to insert a chopstick.

   

6. 6 Take one-third of the egg white and add it to the egg yolk paste, stirring roughly

   

7. 7 Then pour the egg yolk paste into the remaining egg whites and mix evenly. Mix like stir-fry and smooth the surface

   

8. 8 Preheat the oven at 135 degrees for ten minutes, put in the cake batter, bake at 135 degrees for 30 minutes, then turn to 160 degrees and bake for 30 minutes.

   

9. 9 Time's up, come out! It won’t break

   

10. 10 Shock it twice, turn it upside down immediately until it cools down, then unmold it, it’s a success

    

11. 11 Look, it’s not bad