Ten-inch chiffon cake

Overview

This is the third chiffon cake. The first few times were not very successful, but this time it was finally a success. I would like to share it with you

Tags

• baking
• chiffon cake
• caster sugar (egg white)
• caster sugar (egg yolk)
• cream of tartar
• egg
• low gluten flour
• salad oil
• milk

Ingredients

Steps

1. 1 All kinds of ingredients are ready. Novices can weigh the ingredients.

   

2. 2 Sift the flour, add egg yolks, sugar, oil, milk, and stir to form a paste.

   

3. 3 Try not to stir with a needle for a moment to avoid the emergence of gluten. Stir up and down until there are no large flour particles and the consistency is like baby rice flour.

   

4. 4 If there are 3 grams of tartar powder after the egg whites are separated, the purpose of this step is that there should be no egg yolk in the separated egg whites, and there should be no water in the basin, otherwise it will not be conducive to beating the egg whites.

   

5. 5 Add sugar to the egg whites in three batches and beat until stiff peaks form. (The reason for the failure of newbies is that the egg whites are not beaten properly)

   

6. 6 Bake in the oven at 110 degrees for 80 minutes.

   

7. 7 Bake for 50 minutes.

   

8. 8 In 80 minutes, the cake will be out of the oven. Due to the low temperature and long time, it will not be too colorful and there will be very little batter, which is conducive to making a birthday cake.

   

9. 9 After taking it out of the oven, shake it hard a few times, pour it into the mouth, and leave it until the mold is cool. The inversion is necessary to prevent the cake from shrinking.

   

10. 10 The finished product! Finally it was a complete success!