Falling in love with Yi Xiaobao starts from "Chiffon Cake"
Overview
The simplest, but the most beautiful...
Tags
Ingredients
Steps
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Separate the egg yolks and egg whites and put them into an oil-free and water-free basin
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Add sugar to the egg yolks and beat well, then add corn oil in portions, stir evenly after each addition, then add the next time, and so on
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After adding all the vegetable oil, add milk and mix well
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Then sift in the cake flour, stir evenly from bottom to top, and set aside for later use
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Separate egg whites, add a few drops of lemon juice, beat until fish-eye state, add sugar for the first time, turn the egg beater to level 3, beat until thick, add sugar for the second time, then beat until wet, add sugar for the third time, and finally achieve dry foaming, as shown below
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Pull up the egg beater, the tips of both ends will be upright, that's it~ Then pour one-third of the egg white batter into the egg yolk batter, stir evenly, then pour back into the remaining egg white batter, stir evenly, and then put it in the oven~
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Preheat the oven to 160°C for 10 minutes, then put the prepared cake batter into the oven and set it to 160°C for 50 minutes. Because everyone's oven is different, you have to check the cake according to the specific requirements. You can use a toothpick to pierce the cake. If there is no stickiness, it means it is OK.
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The finished product is ready. Let’s make breakfast~
