Attached is the recipe of chiffon cake

Does your busy daily work make you feel tired? Are you frustrated by years of overtime work? Now, follow the editor’s example and make the included chiffon cake recipe to relax and reward yourself.

1. Add fine sugar to egg yolk

2. Stir well

3. Add corn oil three times

4. Stir well

5. Add milk three times and stir evenly

6. Sift in low flour baking powder

7. Stir up and down to make egg yolk paste

8. Beat the egg whites until they are wet and foamy, then add 20g of fine sugar.

9. Beat the egg whites until they are slightly dry and foamy, then add the remaining sugar.

10. Add a small amount of egg white to the egg yolk paste

11. Add the egg yolk paste in batches, stir up and down to make cake paste

12. Pour the batter into the mold

13. Use force to shake out the bubbles

14.170°C, middle layer, upper and lower heat for 40 minutes (8-inch mold is placed in the middle and lower layers for baking)

15. Make the mousse filling

16. Soak two gelatin sheets in cold water until soft

17. Two portions of whipping cream

18. Beat with an electric whisk until it becomes thick and has texture that does not disappear immediately. Put it in the refrigerator for later use.

19. After the cream cheese softens at room temperature, beat until smooth

20. Add salt and mix well

21. Dissolve a small amount of gelatin sheets in water, pour into the cream cheese along with the soaking water and mix well.

22. Add half of the refrigerated whipped cream to the cream cheese

23. Use a rubber spatula to evenly spread the cheese mousse filling.

24. Place the chiffon cake slices at the bottom of the mousse mold

25. Pour in cheese mousse filling

26. Smooth it out, shake out the bubbles, and put it in the freezer.

27. Add yogurt and powdered sugar to mix evenly

28. Add rum

29. Add 5g of gelatin dissolved in hot water

30. Pour in the remaining whipped cream

31. After the pan is evenly spread, pour the frozen cheese mousse filling on top.

32. Put it in the refrigerator and refrigerate for more than 4 hours before eating.

33. Demoulding, blow hot air around the mould with a hair dryer

34. Cut into pieces and serve

35. Enjoy a photo

Today’s introduction to the chiffon cake recipe ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.