Milk-flavored Chiffon Cake

Name: Milk-flavored Chiffon Cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 305 g Egg; 68 g Milk; 26 g Sunflower oil; 50 g white sugar; 87 g low-gluten flour; 1 g Salt; 4 drops white vinegar

Milk-flavored Chiffon Cake made with egg, milk and sunflower oil, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

45 minNewMedium Baking Bake Buttery

Instructions

1
Ingredients: eggs, low-gluten flour, white sugar, milk, sunflower oil, salt.
2
Pour the milk and sunflower oil into a bowl, and use a manual whisk to mix them evenly.
3
Add the sifted low-gluten flour and mix well.
4
Separate the egg yolks from the egg whites, and add the egg yolks to a bowl. Stir until there is no dry powder.
5
Add salt and white vinegar to the egg whites.
6
Use an electric mixer to beat the egg whites, adding the sugar in three portions, and beat the egg whites until they form soft peaks.
7
Take one-third of the egg whites and mix with the yolk batter, folding evenly.
8
Preheat the oven to 120 degrees with both upper and lower heat. Pour the egg yolk mixture into the remaining egg whites and fold gently until well combined.
9
Pour the batter into a 6-inch cake mold from Xuechu, tap it a few times on the table to remove large air bubbles in the batter, and place it in the preheated oven. Bake at 120°C with both top and bottom heat for 50 minutes, then bake at 140°C with both top and bottom heat for 16 minutes. Once done, invert it to cool and then unmold.
10
The fragrant cake is ready.
11
Soft and fluffy, really delicious.