8-inch chiffon cake

Name: 8-inch chiffon cake
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 90g low-gluten flour; 10g Cornstarch; 4 piece Egg; 60g Milk; 50g Corn oil; 90g white sugar; 1g Salt; a few drops white vinegar

Easy and satisfying, 8-inch chiffon cake uses low-gluten flour, cornstarch and egg and is baked until light, fluffy and golden.

30 minNewHard Baking Roast Sweet & Fragrant

Instructions

1
Eggs are separated into two containers that are free of oil and water.
2
Accidentally, one egg yolk broke.
3
Beat the egg yolks and add corn oil, then mix evenly.
4
Add the milk and stir evenly.
5
Sift in the mixture of low-gluten flour and cornstarch, and stir evenly.
6
The egg yolk mixture is finished.
7
Beat the egg whites until foamy, then add the sugar in two parts, 45g each time, continuing to beat.
8
Beat until it reaches a thick consistency, then add 45g of sugar for the second time.
9
Fold 1/3 of the meringue into the egg yolk mixture until well combined.
10
Take another 1/3 of the meringue and fold it into the egg yolk batter until well combined.
11
After mixing evenly, prepare to pour into the egg white bowl.
12
Pour the egg yolk mixture into the egg white bowl.
13
The cake batter has been made.
14
Pour into an 8-inch mold and tap to remove air bubbles.
15
Preheat the oven for 10 minutes, bake at 170°C for the top heat and 160°C for the bottom heat for 30 minutes.
16
Decide midway based on the situation, cover with oiled paper to prevent burning.
17
The inch-sized cake is freshly baked, neither collapsing nor sinking, soft and fluffy.