8-inch Chiffon Cake Exclusive

Name: 8-inch Chiffon Cake Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 pieces Egg; 60 g white sugar; 65 g Corn oil; 70 g Milk; 100 g low-gluten flour; a few drops Lemon juice

8-inch Chiffon Cake brings egg, white sugar and corn oil together and is baked until light, fluffy and golden. Follow the steps for the best results.

1 hrNewMedium Baking Roast Buttery

Instructions

1
Separate the egg white from the egg yolk.
2
Pour the corn oil and milk into the egg yolk bowl.
3
Whisk evenly with an egg beater.
4
Sift in the low-gluten flour in batches.
5
Use a whisk to stir evenly in a figure-eight motion.
6
Whipping egg whites: When they form 'fish eye' bubbles, add 1/3 of the granulated sugar.
7
When soap foam appears, add 1/3 white sugar.
8
When streaks appear, add the remaining 1/3 of the white sugar.
9
When mentioning a beater, if the egg whites form small bends at the tip of the whisk, it is considered stiff peaks and can be used to make chiffon cake.
10
Use a spatula to take out 1/3 of the meringue and pour it into the egg yolk batter.
11
Stir evenly using a folding technique.
12
Pour the well-mixed cake batter into the remaining egg white foam.
13
Still use the folding method to mix evenly.
14
Pour into an 8-inch mold and tap out air bubbles (preheat the oven to 145°C with top and bottom heat).
15
Put the mold into the oven and bake for 60 minutes.
16
Finished product image.