Original chiffon cake

Overview

Original chiffon cake, the finished product has no concave top, no sagging waist, no cracking, it feels great. The only fly in the ointment is that some of the skin came off when it was turned upside down.

Tags

• baking
• children
• afternoon tea
• cake mix
• egg
• sunflower oil
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Separating egg whites and yolks

   

3. 3 Add 20 grams of white sugar to the egg yolks and beat until the sugar is completely dissolved

   

4. 4 Add milk and continue to stir evenly

   

5. 5 Pour in the sunflower oil and continue beating until fully emulsified

   

6. 6 Sift cake flour

   

7. 7 Stir evenly into a fine egg yolk paste

   

8. 8 Add a few drops of lemon juice to the egg white

   

9. 9 Add the sugar in three batches and beat with an electric egg beater until it lifts up and you can pull out the upright sharp corners (preheat the oven to 150 degrees)

   

10. 10 Take 1/3 of the egg white, put it into the egg yolk paste and mix well

    

11. 11 Pour the mixed batter back into the remaining egg whites and mix evenly to form a fine cake batter

    

12. 12 Put it into the mold and shake it a few times to remove any big bubbles. Place it in the preheated oven for the second to last time, 50 minutes

    

13. 13 Take out the baked cake and turn it upside down, then remove it from the mold after it cools completely