Eight-inch hollow chiffon cake
Overview
Chiffon cake is a must-choice for many novice bakers. I don’t know why there are so many failures. I have never failed since the first time I made it. They all rose well and did not crack! Hope this helps! It's actually very simple!
Tags
Ingredients
Steps
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Prepare the above materials, find two water-free and oil-free basins, separate the egg whites and yolks
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Add oil to the egg yolks, stir the milk evenly into a smooth egg liquid without fine particles, and then sift the low-gluten flour. This step must not be omitted, it must be sieved!
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Then stir it up and down like a stir-fry, and stir evenly. Do not make circles, as it will easily become glutenous and will not rise well.
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Now you can beat the egg whites. Add a few drops of lemon juice or white vinegar into the egg white liquid to increase the stability of the egg whites. Add the sugar in three times. The first time is when the big fish is soaked in the eyes, the second time is when the foam is fine, and the third time is when there are obvious lines. Whisk the egg whites until they are dry. When you lift the egg beater, there will be a small upright triangle. Hold it upside down for ten seconds!
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Then pour the egg white into the egg yolk liquid three times, and stir it up and down, otherwise it will defoaming! Now you can preheat the oven to 150 degrees for 10 minutes
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After mixing the cake batter, pour it into the mold, shake it gently a few times to release big bubbles, then put it in the oven at 150 degrees and 160 degrees for 40 minutes! It also depends on the temperament of your own oven!
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The finished product is pretty good. Pair it with pumpkin porridge and nuts in the morning, and a hearty breakfast is born, which is nutritious and clean!
