How to make chiffon cake (18cm hollow mold)

If you often go to restaurants for convenience, but end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn some home cooking methods and make them at home. The method of making chiffon cake (18cm hollow mold) is simple and most people can learn it quickly.

1. Prepare all ingredients

2. Separate the egg white and yolk, put the egg white in the freezer, and add 25g of sugar to the egg yolk.

3. Mix egg yolk and fine sugar evenly

4. Add milk to the egg yolk paste and mix well

5. Add cooking oil to the egg yolk paste and mix well

6. Use a flour sieve to sift in low-gluten flour

7. Use an egg whisk to draw a W shape and stir the batter until there is no dry powder. Stir evenly.

8. Freeze the egg white until ice chips appear around it, then take it out.

9. Beat the egg with a whisk until it becomes coarse foam, then add one third of fine sugar

10. Beat until thick and add one third of fine sugar

11. Beat until lines appear and add the remaining fine sugar

12. Beat until dry foam forms and the whisk has sharp corners.

13. If you can’t tell, just turn the egg white bowl upside down so that the egg white doesn’t spill out.

14. Add one third of egg white into the batter

15. Use egg whisk to draw W shape and mix well

16. Add the batter to the remaining meringue

17. Use a spatula to quickly stir evenly

18. Pour the mixed cake batter into the mold and shake it twice.

19. Oven at 165 degrees for 30 minutes

20. Remove from the oven and turn upside down. Let it cool and then remove from the mold.

A healthy life is inseparable from a reasonable diet. The method of making chiffon cake (18cm hollow mold) is actually very simple and the nutrition is also good.