Oil-free version------Chiffon cake

Overview

This cake does not add any oil, and the amount of sugar is also reduced, just for the sake of health. Dear friends who don’t want to gain weight or want to eat healthily, you might as well give it a try. Oil-free majestic cake, healthy yet delicious.

Tags

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

Ingredients

Steps

1. 1 Prepare the ingredients: eggs, milk, sugar, flour, cornstarch (flour and cornstarch have been mixed together).

   

2. 2 Separate the egg whites from the yolks.

   

3. 3 Add 10 grams of sugar to the egg yolks and mix well.

   

4. 4 Add milk and mix well.

   

5. 5 Add the twice sifted flour and cornstarch.

   

6. 6 Stir until no dry powder forms.

   

7. 7 Add salt and white vinegar to the egg whites and beat slowly.

   

8. 8 When whipping until thick fish-eye bubbles form, add one-third of 27 grams of white sugar and change to high-speed whipping.

   

9. 9 When the egg whites form lines, add half of the remaining sugar and continue beating at high speed.

   

10. 10 When the protein paste becomes fine, add the remaining sugar and continue beating at high speed. When beating again, be sure to frequently lift the whisk head of the egg beater to observe the state of the protein paste.

    

11. 11 When the egg beater is lifted up, small upright corners will appear on the egg beater head, and the egg white batter has been beaten. At this time, the oven can be preheated, with the upper heat at 170 degrees and the lower heat at 170 degrees.

    

12. 12 Add one-third of the egg white batter to the egg yolk batter and stir. Stir gently and quickly to mix evenly.

    

13. 13 Pour the mixed egg yolk paste into the egg white paste, and continue to stir. Do not make circles, but cut and mix. It can also be used like stir-frying.

    

14. 14 After the batter is mixed, pour it into the mold.

    

15. 15 I use a glass baking pan. Place the baking pan into the second layer of the oven and bake for 15 minutes. Insert a toothpick into the cake body. When you pull it out, there is no sticky liquid. The cake is mature. At this time, test the color of the cake skin. If the color is light, you can increase the heat to 180 degrees, turn off the heat, bake for another 3 or 4 minutes, and turn off the heat.

    

16. 16 Take it out, turn it upside down to cool, and cut into pieces.