Original chiffon cake

Overview

Today I tried a new chiffon recipe. It is not the same as the chiffon recipe I made before, but it feels so delicate when made and tastes good when eaten. I don’t make cakes a few times a year. One reason is that I am afraid of the high temperature! Another reason is laziness haha! It's so annoying to have to wash a lot of things. But the cake is really delicious to eat.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• corn oil
• egg
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Prepare milk, cake flour, eggs, white sugar, white vinegar, corn oil, salt,

   

2. 2 First sift 80 grams of cake flour twice

   

3. 3 Separate the yolks and whites of five eggs

   

4. 4 Weigh 60 grams of white sugar, add 2 grams of salt and mix well

   

5. 5 Mix the egg yolk milk and corn oil until evenly mixed, then add the sifted flour and mix into the egg yolk paste

   

6. 6 Add 3 grams of white vinegar to the egg whites and beat them into large foam using a kitchen machine

   

7. 7 Then add 60 grams of white sugar in three batches and beat the egg whites at high speed

   

8. 8 Beat until the egg whites lift up from the pelvic floor and form a hook shape

   

9. 9 Take out one-third of the beaten egg whites and mix with the egg yolk paste, then pour the mixed paste into the egg white bowl and mix evenly.

   

10. 10 Pour the mixed batter into an 8-inch cake mold and bang it on the table a few times to remove any large air bubbles inside.

    

11. 11 Bake in the lower rack of the preheated oven at 150 degrees for 1 hour. Cover with tin foil when the color is right.

    

12. 12 When the time is up, insert a bamboo skewer into the middle of the cake. If no sticky cake batter comes out, it means it is done. Take it out in time.

    

13. 13 Put it upside down on the water glass (this way there will be no traces of the grill, but it needs to be right so it doesn’t fall off.)