How to make whipped cream chiffon cake

I accidentally saw a food tutorial, but didn’t know where to start. In fact, as long as you take action and learn some simple and easy-to-make dishes, you can enjoy the fun. The method of light cream chiffon cake is convenient and quick. Before serving, squeeze in lemon juice to enhance the flavor.

1. Separate the egg yolk and egg white and put them into oil-free and water-free containers.

2. Add egg yolks to light cream and sugar and mix until the sugar melts.

3. Sift in low flour

4. Stir evenly

5. Beat the egg whites until big bubbles appear, add sugar three times and beat until a small curved hook appears on the egg beater.

6. Mix the egg white and egg yolk paste three times by cutting and mixing.

7. Preheat the oven to 175 degrees, pour the cake batter into the mold, shake out the bubbles, 7-inch mold

8. Put it in the preheated oven and bake at 165 degrees for 35-40 minutes.

9. Take out after baking and turn it upside down to cool

10. Perfect demoulding

11. Finished product image

The method of making light cream chiffon cake is simple. The ingredients used are very ordinary and very common in our lives, but the taste is quite good.