Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• baking
• corn oil
• egg
• low gluten flour
• sugar in egg whites
• sugar in egg yolk
• lemon juice
• milk

Ingredients

Steps

1. 1 The bowl in which the egg whites and yolks are separated and placed must be water-free and oil-free

   

2. 2 Add 40g sugar to egg yolks and stir

   

3. 3 Add corn oil and milk and stir

   

4. 4 Sift in the flour and mix well

   

5. 5 Add lemon juice to the egg whites, add sugar in three batches and beat

   

6. 6 Beat until wet peaks arise and the egg whites are lifted into small hook shapes

   

7. 7 Add one-third of the egg whites and stir up and down without making circles to prevent the egg whites from defoaming

   

8. 8 Add the egg yolk paste into the egg white bowl and stir it up and down while preheating the oven to 120 degrees

   

9. 9 Pour the paste into the mold and shake it a few times to knock out the air bubbles

   

10. 10 Bake at 100 degrees for 90 minutes