How to make Osmanthus Chiffon Cake

If we want to live happily, we must first have a healthy body, and maintaining health requires some effort from diet. In daily life, we should take three meals a day seriously. The method of making osmanthus chiffon cake is simple and not troublesome at all. It is a good choice for those who want to be healthy but are afraid of trouble.

1. Prepare the required materials and weigh them for later use

2. Find two clean bowls, no water or oil. Be careful not to mix the egg yolk into the egg white bowl, otherwise it will affect the whipping.

3. Beat the egg yolks and add corn oil.

4. Then pour in the milk and continue to stir evenly.

5. Make it light yellow

6. Mix the low-gluten flour and baking powder and sift them together

7. After sifting the flour, add it to the egg yolk bowl and stir evenly with a rubber spatula. Do not beat it, as this will easily cause gluten to form. Mix it into a uniform batter without any flour particles.

8. Add a few drops of lemon juice to the egg white bowl. If you don’t have any lemon juice, you can use white vinegar instead.

9. Add sugar three times and beat with an electric whisk.

10. When the whisk stops and the egg white can be pulled out into a small vertical point without falling down, it means that it has reached the state of dry foaming, so stop beating it.

11. Use a rubber spatula to take one-third of the egg whites into the egg yolk bowl, gently stir evenly, like cooking, do not stir in circles, it is easy to eliminate bubbles

12. Pour the mixed batter into the egg white bowl and continue to stir evenly.

13. The batter has a slight glossiness, no egg white, and is uniform overall.

14. Pour in the marinated osmanthus wine and continue to stir evenly.

15. Pour the batter into the cake mold, scrape the batter in the bowl clean, and shake it a few times to shake out the big bubbles inside.

16. Preheat the oven, put it in the lower layer of the oven, and bake at 150° for about 50 minutes

17. This is what it looks like after baking for 30 minutes

18. After it comes out of the oven, lift the mold and drop it a few times to shake out the heat in the cake. Then quickly turn it upside down on the wire rack, which also serves to pull it down to prevent the cake from collapsing.

19. Remove from the mold after cooling

20. It's beautiful even when cut open

People with poor stomachs must pay attention to their daily diet and avoid eating out often. The osmanthus version of chiffon cake is simple to make and it is also convenient to make it yourself.