chiffon cake

How To Make chiffon cake

• 1

  Separate each egg white from the yolk. The egg white container should be free of water and oil, and the egg whites should not contain yolk when separating the eggs.
• 2

  Add the corn oil and milk and fully mix to emulsify them with the egg yolks.
• 3

  Add 15g white granulated sugar and sieve 50g low gluten flour into the yolk batter.
• 4

  Stir the yolk batter in a zigzag manner into non-granular batter, and preheat the oven to 160℃.
• 5

  Place a dry whisk and pour the egg whites, lemon juice and remaining white granulated sugar into the clean oil-free mixing bowl.
• 6

  Whip the ingredients at 2min/REV4, and scrape the egg white to the bottom of the mixing bowl with a scraper.
• 7

  Whip the ingredients at 2min/REV4 until there is a right angle without bending when the whipped egg white is pulled up.
• 8

  Mix the whipped egg whites and the batter 3 to 4 times to form cake batter.
• 9

  Pour the cake batter onto the middle layer in the oven preheated to 180°C and bake it for 35 minutes.
• 10

  Take out and demould the baked chiffon cakes and cool them for enjoyment.
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