Chiffon cake (5-inch tin foil bowl)

Overview

Delicious, suitable for breakfast!

Tags

• baking
• condensed milk
• edible oil
• egg
• low gluten cake mix
• milk powder
• sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Add condensed milk to water and stir

   

2. 2 Separate egg white and yolk

   

3. 3 Put one-third of the sugar into the egg whites

   

4. 4 High speed

   

5. 5 After making fish-eye bubbles, add the remaining half of the sugar and continue to whip

   

6. 6 After whipping until milky white, add the remaining sugar and beat

   

7. 7 Just let it go until it becomes hard

   

8. 8 Sift flour into the egg yolk bowl

   

9. 9 Add milk powder

   

10. 10 Put in water

    

11. 11 Add oil

    

12. 12 Stir evenly

    

13. 13 Very smooth egg yolk paste

    

14. 14 Stir the egg yolk paste and meringue evenly, using an X-shape stirring technique to stir evenly

    

15. 15 The mixed egg batter can fall down like a ribbon

    

16. 16 Pour the batter into the tin foil bowl, shake evenly and tap lightly

    

17. 17 Bake in the oven at 180 degrees for 25 minutes, no need to invert