Eight-inch chiffon cake

Eight-inch chiffon cake

Overview

How to cook Eight-inch chiffon cake at home

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Ingredients

Steps

  1. Separating egg white and egg yolk

    Eight-inch chiffon cake step 1

  2. Add sugar to the egg yolks

    Eight-inch chiffon cake step 2

  3. Mix well

    Eight-inch chiffon cake step 3

  4. Add milk and salad oil

    Eight-inch chiffon cake step 4

  5. Mix well

    Eight-inch chiffon cake step 5

  6. Sift the flour three times, add it and mix well. Stir up, down, left and right, do not stir in circles

    Eight-inch chiffon cake step 6

  7. Mix thoroughly

    Eight-inch chiffon cake step 7

  8. Start beating the egg whites until they become bubble-like. Add one-third of the sugar and a few drops of vinegar. If you have lemons, lemon juice is better as it still has the aroma of lemons

    Eight-inch chiffon cake step 8

  9. Beat until the foam becomes finer, then add one-third of the sugar and continue to beat

    Eight-inch chiffon cake step 9

  10. Beat the egg whites until lines appear, pour in all the remaining sugar and continue beating

    Eight-inch chiffon cake step 10

  11. Lift the egg beater and there will be a hard short tip underneath the egg beater. It will not bend even if you shake the egg beater lightly

    Eight-inch chiffon cake step 11

  12. Even if the basin is turned upside down, the egg whites will not fall down. When beaten in this state, the egg whites are ready

    Eight-inch chiffon cake step 12

  13. Add one-third of the egg whites to the egg yolk mixture and mix evenly. Remember not to stir in circles

    Eight-inch chiffon cake step 13

  14. Mix thoroughly and evenly, using light and fast techniques to prevent the egg white from defoaming

    Eight-inch chiffon cake step 14

  15. Pour the egg yolk paste back into the egg whites and mix evenly

    Eight-inch chiffon cake step 15

  16. Mix well and prepare to pour into the mold

    Eight-inch chiffon cake step 16

  17. Cover the mold with oil paper

    Eight-inch chiffon cake step 17

  18. Pour the cake batter into the mold and shake it a few times to release big bubbles

    Eight-inch chiffon cake step 18

  19. Place in the preheated oven and bake on the middle and lower racks at 140 degrees for 30 minutes, then turn the heat up and down to 160 degrees and bake for another 30 minutes (preheat the oven to 140 degrees for ten minutes in advance)

    Eight-inch chiffon cake step 19

  20. Take it out and shake it a few times to release the heat, then turn it upside down and wait until it cools before you can unmold it

    Eight-inch chiffon cake step 20

  21. Finished taking off the mold and ready to eat🤓

    Eight-inch chiffon cake step 21