How to make a 6-inch chiffon cake

The first 16-inch chiffon cake dish takes a short time to prepare, which is suitable for people who are busy every day. They can also enjoy the delicious taste at home. Even if time is very tight, there is no need to wait for the first 16-inch chiffon cake dish. It can be served in 20 minutes and served with a bowl of clear soup. It is the perfect match with rice and the first choice for rice.

1. Prepare all the materials

2. Separate the egg yolk and egg white and place them in two clean containers without water or oil.

3. Add 33 grams of fine sugar, salt and lemon juice to the egg white.

4. Beat the egg whites until they are neutral and foamy

5. Invert the container and the egg white will not flow out

6. Add 13 grams of fine sugar, water and salad oil to the egg yolk.

7. Stir until the granulated sugar melts

8. Add low-gluten flour

9. Stir until there is no dry flour.

10. Add the whipped egg whites to the batter twice and mix well, stirring in a zigzag pattern.

11. Mix the batter evenly

12. Pour the mixed batter into a 6-inch mold and gently shake it to remove the bubbles.

13. Gently place the mold into the preheated oven and bake at 160 degrees for 35 minutes.

14. Take out of the pan. Success.

My first creation, a six-inch chiffon cake, is a simple home-cooked dish suitable for beginners. When you are alone, making such a simple dish will not make people feel casual.