How to make eight-inch three-color chiffon cake

Health is more precious than anything else. Without health, no matter how much you have, it will be meaningless. A reasonable diet is an important guarantee for health. The eight-inch three-color chiffon cake is easy to make, and the ingredients are everywhere in our lives. It is especially suitable for busy office workers.

1. Five eggs, separate the egg whites from the egg whites. (No egg whites in the photo.)

2. Add 30 grams of white sugar to egg whites in three times, beat with an electric whisk at medium speed, and add the first addition when bubbles form.

3. Add sugar for the second time when beating the texture

4. Add the remaining sugar when soft foaming

5. Continue beating until dry foam is formed, then turn the bowl over so that the egg white will not fall out. (The background of the photo is the kitchen roof)

6. Add milk, sugar, and vegetable oil to the egg yolks, and sift in 80 grams of low-gluten flour (other recipes call for corn oil, but I don’t have it at home, so I use rapeseed oil instead. It tastes good, and my husband and parents all like it)

7. Use a whisk to beat the egg whites at low speed until they are evenly mixed and there are no lumps.

8. Take about 1/3 of the beaten egg white and add it to the egg yolk liquid and mix it evenly. When using a silicone spatula to stir, you need to shovel it into the basin to mix it all evenly. (Preheat oven to 150°C)

9. Pour the mixed batter back into the remaining egg whites. Continue chopping and mixing, or stir in a zigzag pattern like cooking.

10. After stirring evenly, pour out two portions of original batter and one portion with cocoa powder and mix well. (Be sure to cut or draw a zigzag pattern, drawing a circle will eliminate the bubbles)

11. Add matcha powder to the other portion and mix well

12. Pour the original batter into the cake mold and shake it flat.

13. Pour the other two colors of batter into the middle of the batter in the order you like.

14. After pouring all the batter, take the cake mold 10 cm away from the stove and knock it twice to shake off the big bubbles.

15. Heat the oven at 150°C in the middle and lower layers for 50 minutes. Do not turn on each oven, so stay by the oven at all times and lower the temperature if the color changes too quickly. After baking, take out the cake mold, knock it twice to shake out the heat, and turn it upside down on the drying rack.

16. After cooling, remove from the mold and see the effect of cutting. The fluffiness is also pretty good.

Even if you have no cooking experience, there is no need to be afraid. The method of making an eight-inch three-color chiffon cake is very simple and ordinary people can learn it easily.