4 inch chiffon cake

Overview

I was alone at home today, and I suddenly wanted to eat cake. I made a 4-inch small cake, which was just right to eat alone. The baked cake is topped with condensed milk and garnished with diced mango. It looks good and delicious. Make a cup of green tea and play a favorite song. It’s a leisurely afternoon tea time.

Tags

• baking
• condensed milk
• egg
• fine granulated sugar 1
• fine granulated sugar 2
• low gluten flour
• mango
• milk
• vegetable oil

Ingredients

Steps

1. 1 Super delicious.

   

2. 2 First, separate the eggs, and divide the egg whites and egg yolks into water-free and oil-free egg beating basins.

   

3. 3 Add 10 grams of sugar to the egg yolks and beat until the color becomes lighter. Add 10 grams of vegetable oil and stir evenly. Pour in the flour and stir well to form an egg yolk paste and set aside.

   

4. 4 Add white sugar and a few drops of lemon juice to the egg whites, or not. Beat the egg whites with a whisk until stiff and foamy. Just lift the whisk and there will be a small sharp corner.

   

5. 5 Add one-half of the egg whites to the egg yolk batter and mix evenly, then add the remaining egg whites and mix evenly using the same technique.

   

6. 6 Pour into a 4-inch mold, heat at 150 degrees for 30 minutes, middle layer, remember to preheat the oven in advance.

   

7. 7 After the cake is baked, take it out and shake it on the table before inverting it. This way the cake will not be dented in the middle.

   

8. 8 After baking 2, just double the ingredients in the recipe.

   

9. 9 Cool completely and remove from mold.

   

10. 10 Cut the mango in half and cut half into thin slices with a paring knife.

    

11. 11 Pieces form a mango flower.

    

12. 12 Simple and beautiful mango flower.

    

13. 13 Add diced mango.

    

14. 14 Drizzle with condensed milk.

    

15. 15 Zero additives, come and have a piece.