How to make microwave chiffon cake

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor will now introduce microwave chiffon cake to you. Let’s learn it quickly.

1. Ingredients: 4 eggs, 80ml low-gluten flour, a 45ml measuring cup of white sugar, 40ml cooking oil (more is fine), about 3g baking powder, about 5g starch, about 2g salt, and a few drops of white vinegar.

2.1 Beat the egg yolks, add 40ml of cooking oil twice and mix evenly; add 60ml of milk twice and mix evenly, mix the low-flour baking powder and add it into the egg yolk paste and mix evenly, add starch, salt and vinegar to the batter and start whipping, continue whipping, add 1/3 of sugar when wet foaming, add the remaining sugar when it is close to dry foaming and beat until dry foaming.

3.2 Separate the egg yolk and egg white, and put them into two water-free and oil-free containers. Use a deeper container for the egg white.

4. Fold the egg whites into the egg yolk mixture three times.

5. Pour the egg yolk mixture into the cake pan and cook on high heat for 6 minutes.

6. Look at the finished product.

Of course, the comprehensive absorption of nutrition cannot be separated from delicious food. The microwave chiffon cake that I’ll introduce to you today is nutritious and easy to make. If you like cooking, go and try it.