Eight-inch vanilla chiffon cake

Eight-inch vanilla chiffon cake

Overview

How to cook Eight-inch vanilla chiffon cake at home

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Ingredients

Steps

  1. Add caster sugar to the egg yolks, add salt, stir in vegetable oil, and add milk. Beat until the oil and water are evenly combined.

    Eight-inch vanilla chiffon cake step 1

  2. Sift in the flour, add a few drops of vanilla extract, and slowly stir until smooth and without particles

    Eight-inch vanilla chiffon cake step 2

  3. Add a few drops of white vinegar to the egg whites, add sugar in three batches, and beat until dry peaks form. Lift the egg beater until the egg whites can form short, upright peaks.

    Eight-inch vanilla chiffon cake step 3

  4. Take 1/3 of the meringue and fold it into the egg yolk batter and mix evenly

    Eight-inch vanilla chiffon cake step 4

  5. Pour the mixed batter back into 2/3 of the meringue, and mix evenly without any lumps.

    Eight-inch vanilla chiffon cake step 5

  6. Pour the batter into an eight-inch round cake mold and shake it a few times to pop out any big air bubbles in the cake batter.

    Eight-inch vanilla chiffon cake step 6

  7. Place the cake in the preheated oven with four racks on the second to last rack. Turn the heat up and down to 135 degrees for 45 minutes.

    Eight-inch vanilla chiffon cake step 7

  8. Take the cake out immediately after baking

    Eight-inch vanilla chiffon cake step 8

  9. Place it on the table and bang it a few times, then flip it upside down on the grill. Unmold the cake after it has cooled completely.

    Eight-inch vanilla chiffon cake step 9

  10. Finished product

    Eight-inch vanilla chiffon cake step 10