How to make chiffon cake (cup version)

It is nice to eat at home usually and go out to eat occasionally to change the taste, but now some people do just the opposite, they always eat out usually and cook for themselves occasionally. In fact, this eating habit is very unhealthy. The method of chiffon cake (paper cup version) is simple, and you can make it at home even if time is limited.

1. Beat 4 eggs in a bowl and separate the egg white and yolk.

2. Add 5g salt and 40g sugar to the egg whites.

3. Stir the egg yolks evenly with a whisk.

4. Sift the flour into the egg yolk liquid, add 10g corn oil and stir until silky.

5. Beat the egg whites with an electric mixer until they are peaked and do not flow when turned upside down. Set aside.

6. First take one-third of the egg whites and stir them up and down like cooking, so that the egg whites are completely blended into the egg yolk liquid.

7. Pour all the egg yolk liquid mixed in step 6 into the remaining egg whites and stir evenly in the same way.

8. Put them into a piping bag and squeeze them into paper cups one by one. Shake evenly to expel the bubbles.

9. Sprinkle with black sesame seeds for decoration.

10. Preheat the oven for 10 minutes.

11. Put all into the tray and put it into the middle layer of the oven.

12. Set the temperature to 160 degrees and the time to 30 minutes.

13. When the time is up, take out, let cool and eat.

If you want to eat nutritiously and healthily, cooking by yourself is undoubtedly the best choice. The chiffon cake (paper cup version) is easy to make and provides us with more choices.