Chiffon cake - as soft as cotton

Overview

In fact, I have been learning to cook from this website two years ago, and it was only two years later that I started posting my own recipes. Ever since I bought baking tools at home last week, I have been making pastries at home, every day. This is the first time I have successfully made a cake. When I didn’t have an oven, I used an electric pressure cooker to make it. It didn’t rise at all and it felt soggy. Now that I have an oven, all the problems have been solved!

Tags

• baking
• cake
• egg white
• egg yolk
• low gluten flour
• salad oil
• sugar (egg white)
• sugar (egg yolk)
• white vinegar
• milk

Ingredients

Steps

1. 1 Add sugar to five egg yolks

   

2. 2 Beat well with a whisk

   

3. 3 Add salad oil and beat well

   

4. 4 Add milk and mix well

   

5. 5 Sift in flour

   

6. 6 Make a circle in the middle and stir upwards until there are no lumps of dough

   

7. 7 Add two drops of white vinegar to the egg white and add one-third of the sugar

   

8. 8 When this level is reached, add another third

   

9. 9 Beat to this level and add all the sugar. At this time it will be wet foaming.

   

10. 10 Beat the egg whites until they form a stiff peak. Do not beat them at this time.

    

11. 11 Add one-third of the egg whites to the egg yolk batter and repeat the method of making circles from the middle and stirring upwards. Stirring in circles will prevent the cake from rising when baking.

    

12. 12 Pour it back into the egg white bowl and repeat the mixing method until no more egg whites are found.

    

13. 13 Pour the mold into the mold and shake it twice to eliminate air bubbles. If you are afraid that the live bottom will leak, you can wrap a layer of silicone paper or tin foil on the live base.

    

14. 14 Set oven temperature to 160°C and set time to 1 hour.

    

15. 15 After baking, turn it upside down on the grill to dry, then unmold.

    

16. 16 Cut into pieces and it’s ready to use! !