Chiffon Cake Cup

Overview

Cup cakes are easy to carry, delicious and fluffy! Give it a try

After the egg whites and egg yolks are separated, add powdered sugar to the egg yolks and stir well with a whisk. Add milk and stir well. Finally, add corn oil and stir well
The egg yolk liquid after stirring is milky white
Sift in low-gluten flour
Use a rubber spatula to stir evenly, remember not to make circles
Add a few drops of lemon juice to the egg whites and beat with an electric whisk until fish-eye bubbles appear. Add one-third of the sugar
Continue to beat until fine bubbles appear and add the second third of the sugar
Continue to beat until fine lines appear and add the last sugar
When you lift the egg beater, a small sharp corner will appear
Take half of the egg white batter and mix it with the egg yolk batter with a rubber spatula
Mix well and then pour into the protein bowl and mix well with the remaining egg whites
The mixed cake batter should be fine and smooth without big bubbles
Put it into a disposable piping bag, cut a hole and pour it into the paper cup
80% full, and shake it a few times to release big bubbles. Bake in the middle rack of a preheated oven at 180 degrees for 25 minutes
Let cool and serve immediately