How to make chiffon cake (six inches)

Friends who like to eat whole grains in life, must not miss the recipe of Chiffon Cake (6 inches). Good things should be shared together. Everyone can learn more about kitchen skills. Besides, eating more whole grains can strengthen the body. Be sure to pay attention to the heat during the cooking process, otherwise it is easy to fail!

1. Prepare two water-free and oil-free bowls, separate the egg whites and egg yolks (if you don’t know how to use egg shells to separate, use an egg yolk separator)

2. Prepare the ingredients (corn oil in my olive oil bottle)

3. Add 25g sugar to the egg yolk and milk and beat.

4. Sift in low flour and stir evenly to make egg yolk paste without particles (don’t stir too hard or it will become glutenous)

5. Add corn oil and mix well (the egg yolk paste should have better fluidity)

6. Add a few drops of lemon juice to the egg white to make the whipped egg white more stable (if you don’t have lemon juice, you can use white vinegar or tartar powder, tartar powder has the best stability)

7. Beat the egg whites and add granulated sugar three times. Turn the egg beater to low speed. When bubbles appear, add one-third of granulated sugar and slowly increase the speed to medium.

8. When the egg whites are beaten until the bubbles are dense, add another one-third of fine sugar. The egg beater can be slowly adjusted to high speed.

9. When the egg whites are beaten until lines appear, add the remaining one-third of the fine sugar, turn to low speed and beat until hard foam forms, and gently beat the sides of the bowl to make the bubbles in the egg whites more even and delicate.

10. When you lift the hard meringue with a whisk, you can see the straight and sharp corners, and it is as delicate as whipped cream. It will not flow down when turned upside down (preheat the oven at 150 degrees at this time)

11. Add one-third of the beaten egg white to the egg yolk paste and mix well by cutting or folding.

12. Stir evenly and add another one-third of the egg white paste

13. Finally, pour the egg yolk paste back into the remaining egg white paste and stir evenly. Do not stir for too long and do not stir to prevent the egg white from defoaming.

14. Pour the cake batter into a six-inch cake mold and shake it on the table a few times to eliminate the large bubbles inside.

15. Oven at 150 degrees, 45 minutes

16. Take out the pot and let it cool down.

17. The cake can be eaten after it is removed from the mold.

18. Finish

If you are often lazy about eating, you may pay the price in the end. The method of making chiffon cake (six inches) is simple, healthy and delicious.