Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• baking
• baking powder
• edible oil
• egg
• low gluten flour
• water or milk
• white sugar

Ingredients

Steps

1. 1 Weigh all the materials

   

2. 2 Separate the yolk and white of the egg. The basin containing the egg white must be oil-free and water-free

   

3. 3 Add 20 grams of sugar to the egg yolks and beat with a whisk until the egg yolks become thicker and lighter in color.

   

4. 4 Add the cooking oil in three additions, using a whisk to beat each time until evenly mixed before adding the next time.

   

5. 5 The egg yolk is still thick after adding the cooking oil.

   

6. 6 Add water or milk and stir gently to combine.

   

7. 7 Mix the low-gluten flour and baking powder, sift into the egg yolks, and mix evenly with a rubber spatula to form an egg yolk paste. Set aside the mixed egg yolk batter and set aside.

   

8. 8 After cleaning and drying the egg beater, start beating the egg whites.

   

9. 9 When the egg whites are whipped to a fish-eye foam state, add 1/3 of the white sugar, continue to beat, and add the remaining sugar in two batches.

   

10. 10 Whip the egg whites until they reach dry peaks (when you lift the whisk, the egg whites pull out straight peaks).

    

11. 11 Pour 1/3 of the egg whites into the egg yolk bowl and mix evenly (mix from the bottom up, do not stir in circles).

    

12. 12 Pour the evenly mixed batter into the remaining egg whites, and mix evenly again to form chiffon cake batter.

    

13. 13 Coat the bottom and sides of the mold with cooking oil, pour the batter into the mold, preheat the oven to 170 degrees, put it in the oven at 170 degrees, and bake for 50 minutes.

    

14. 14 Finished product pictures