Chiffon Cake ~ Easy Cake Recipe

Many office workers choose to eat out for three meals a day. After all, they are tired from work and it is not easy to cook for themselves. In fact, the method of making chiffon cake ~ easy cake is very simple, and this dish is rich in nutrition. Office workers can eat delicious food as long as they overcome a little difficulty, and at the same time they can live a healthier life.

1. Mix the egg yolks of four eggs and 20 grams of white sugar (beat the egg yolks and mix with the sugar), add 35 grams of milk and 35 grams of salad oil, mix well, then sift in 80 grams of low flour and mix until there are no low flour particles.

2. Add a few drops of lemon juice to the egg whites of four eggs (I usually squeeze ten drops by hand like squeezing a cut lemon) and beat until it becomes a fish-eye shape. Add 20 grams of sugar for the first time. (My electric egg beater is turned on high speed and it takes about 40 seconds to reach this state)

3. When the foam is fine, add sugar for the second time, 20 grams. (It takes about 40 seconds from the fish eye bubble to this state)

4. When the egg whites are beaten with a whisk, layers of patterns will form and will not disappear quickly (it took me about 1 minute and 40 seconds to reach this state from fine foam), add the last 20 grams of sugar. Then send it on!

5. Add sugar for the last time and continue beating for 2 minutes. When the egg whites appear like this, they are ready! It can be mixed with the egg yolk and low flour paste prepared previously. I usually mix one-third of the egg whites and egg yolk paste first, and then mix the remaining egg whites together. As for whether to pour the first one-third of the egg white and egg yolk paste into the remaining egg whites, or directly pour the remaining egg whites into the egg yolk paste, I have tried it and I personally feel that there is no necessity. You can just follow your personal habits! But when stirring, you must use the cutting and flipping techniques, which is similar to how we cook! Don't draw circles, otherwise it will easily defoam!

6. The mold can be 70% or 80% full. After putting it into the mold, shake it vigorously on the table a few times to burst the larger bubbles in the mixed chiffon cake liquid (if it is too full, the top will be slightly cracked after baking). Preheat the oven to 135 degrees, and bake for 60 minutes on the middle and lower layers.

7. After baking, shake the finished product on the table a few times to expel the heat inside the chiffon egg, then place it on a rack to cool before removing it from the mold. This is the front and back of four inches.

8. This is the six-inch interior

Some people may say that they cannot cook for themselves due to long working hours. In fact, the method of making chiffon cake - easy cake is simple and can be made in a very short time.