Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• baking
• children
• afternoon tea
• cake flour
• egg
• vanilla extract
• fine sugar
• lemon juice
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Separating egg whites and yolks

   

2. 2 Add lemon juice to the egg whites

   

3. 3 When the egg whites are thick and foamy, add 1/3 of the sugar

   

4. 4 When beating to a fine foam, add 1/3 sugar

   

5. 5 When beating to texture, add the remaining 1/3 sugar

   

6. 6 Lift the egg beater until it has a sharp corner that does not fall over

   

7. 7 Add fine sugar to egg yolks and stir well

   

8. 8 Add 50g milk in batches and mix well

   

9. 9 Add 50g vegetable oil in portions and mix well

   

10. 10 Add vanilla essence

    

11. 11 Add sifted flour and salt mixture

    

12. 12 Stir until the mixture can be pulled out into a ribbon shape

    

13. 13 Pour 1/3 of the egg white into the egg yolk paste, and stir evenly from the bottom up

    

14. 14 Mix well and then pour into the remaining egg whites and stir until fully combined

    

15. 15 Place the cake into the mold and tap the cake mold on the table a few times

    

16. 16 Put in the oven, middle and lower racks, 165°, about 45 minutes

    

17. 17 Take it out of the oven, tap it a few times, and turn it upside down until completely cool

    

18. 18 Remove from mold after cooling completely

    

19. 19 What it looks like after baking for about 15 minutes

    

20. 20 What it looks like after baking for about 25 minutes

    

21. 21 What it looks like after baking for about 35 minutes