How to make cup chiffon cake

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a paper cup chiffon cake that is suitable for nourishing your body in autumn.

1.1 Place three egg whites in a bowl without oil or water.

2.2 I use Zhangyu Gold Medal Brandy

3.12 Use a whisk to beat the fish eyes. Add sugar and a few drops of vinegar at once. Continue beating at medium speed.

4.21 Beat until a small sharp corner is left in the bowl when the egg beater is lifted, i.e. dry foam.

5.1 Sift in flour and beat at low speed for 10 seconds

6.2 Beat three egg yolks and one whole egg, add milk, corn oil, and a spoonful of brandy, and beat with a whisk at low speed.

7. Mix well

8.Pick one third of the meringue and put it into the egg yolk paste bowl and mix well.

9. Pour into the egg white bowl

10. Stir evenly to form a fine batter

11. Use a small spoon or piping bag to fill the paper cup. I filled it 80% full, but 70% full is also OK.

12. Preheat the oven, place it on the lower middle layer, 160 degrees (my oven temperature is a bit high) or 170 degrees, for 40 minutes.

13. It will be fully puffed after baking for twenty minutes.

14. After the release

15. Look inside, it is very delicate and elastic

It is not difficult to understand how to make paper cup chiffon cake, but to make it well, it requires your patience and persistence. Of course, I believe that if you persevere, you will be able to create different delicious dishes.