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. Beat 30 grams of milk, sugar and oil with a manual egg beater

    Eight-inch chiffon cake step 1

  2. Sift in low-gluten flour

    Eight-inch chiffon cake step 2

  3. Mix well in a Z shape, do not over mix to avoid gluten

    Eight-inch chiffon cake step 3

  4. Add egg yolk and mix well

    Eight-inch chiffon cake step 4

  5. The mixed batter is smooth and delicate. Standby

    Eight-inch chiffon cake step 5

  6. Add 50 grams of sugar to the egg whites (if you like it sweet, you can add it, I always add sugar all at once)

    Eight-inch chiffon cake step 6

  7. Beat until dry and foamy

    Eight-inch chiffon cake step 7

  8. Add one-third of the egg whites to the egg yolks and mix evenly from bottom to top! Just like cooking!

    Eight-inch chiffon cake step 8

  9. Pour the mixed batter into the egg whites and continue mixing

    Eight-inch chiffon cake step 9

  10. It's very smooth and smooth after mixing!

    Eight-inch chiffon cake step 10

  11. Pour it into the abrasive and tap it gently a few times to knock out the air inside!

    Eight-inch chiffon cake step 11

  12. Preheat the oven to 150 degrees Celsius. Bake the middle rack for 60 minutes! It’s baked! Take it out and drop it three times at a distance of ten centimeters from the ground, then turn it upside down to cool down, then peel it off with your bare hands!

    Eight-inch chiffon cake step 12

  13. Appreciation of the finished product

    Eight-inch chiffon cake step 13

  14. Appreciation of the finished product

    Eight-inch chiffon cake step 14