0 Failed Chiffon Cake Recipe

Unhealthy diet is a major cause of many diseases. We should pay attention to healthy diet in our daily life. It is best to cook at home. The method of making chiffon cake with zero failure is not difficult and the price is affordable, which is affordable for ordinary people. Friends who want to eat healthy and delicious home-cooked meals may wish to seize the opportunity.

1. Weigh all the ingredients and set aside. Take two clean, water-free and oil-free containers and separate the egg yolk and egg white (the eggs must be fresh to separate them properly! There cannot be even a little bit of egg yolk in the egg white!)

2. Add 1/3 of powdered sugar to the egg yolks, stir with a manual egg beater, slowly pour in the milk, stir evenly from side to side, then slowly pour in the corn oil, stir until completely blended, sift in the low flour, and stir evenly (pay attention to this step, first use a manual egg beater to make circles until there is no dry powder, at this time there will be a lot of particles, then make a few horizontal and vertical strokes until the batter is completely fine and there are no particles)

3. Next is to beat the egg whites. Beat the egg whites at low speed with an electric whisk until they are coarse bubbles. Add lemon juice and beat at medium speed until they are fine bubbles. Pour 1/2 of the remaining powdered sugar and continue beating until light lines appear. Pour another 1/2 of the powdered sugar and beat until the egg whites are as shown in the picture below. The egg whites should not sag when the whisk is lifted and should not flow when turned upside down.

4. The oven can be preheated (135 degrees upper and lower fire). A lot of bubbles will appear in the egg yolk paste that has been left to stand. Use a scraper to make a circle and the bubbles will disappear. Only one circle is enough! Scrape 1/3 of the egg white paste into the egg yolk paste and stir quickly up and down (like cooking, flip the spatula up and down with your right hand, turn the container with your left hand, and coordinate both hands quickly to stir evenly)

5. Pour the remaining egg white paste into the egg yolk paste twice, and stir evenly in the same way. Finally, stir quickly a few times and check that there is no white paste.

6. Prepare a clean, water-free 6-inch removable bottom cake pan, pour the batter from the center of a 30-cm height, scrape the batter clean with a spatula, hold the cake pan flat with both hands and shake it left and right a few times, gently shake it a few times so that a few bubbles will appear, use a toothpick to draw circles like a lollipop, shake it twice gently, put it in the middle of the baking tray, put it in the middle and lower layer of the oven for 45 minutes, turn to 150 degrees for 5 minutes

7. After coming out of the oven, turn it upside down on the wire rack

8. When it is completely cool, use a toothpick to draw a circle along the mold and lift the bottom plate.

To make the 0-failure chiffon cake, you don’t need to control the heat or have profound cooking skills. It only takes less than half an hour to enjoy the delicious food.