How to make eight-inch chiffon cake

Food is the most important thing for people. Only healthy and nutritious food we eat every day can keep our body healthy. Speaking of nutrition and health, of course the most delicious food is the food we cook at home. Today, I will teach friends who like to cook how to make an eight-inch chiffon cake so that your family can eat more healthily.

1.12 Beat egg yolks, sugar, corn oil and milk until the oil and water are mixed.

2.21 Pour in the sifted low flour and corn starch, and stir with a spatula until there are no particles.

3. Put the egg whites into a clean, water-free and oil-free container, add sugar and vinegar and beat with an electric whisk until hard foam (I put the sugar in all at once).

4. Take 1/3 of the egg whites and mix well with the egg yolk paste.

5.1 Stir quickly and evenly. (Remember not to stir in circles, but to stir and chop.)

6.2 Pour in the remaining 2/3 of the egg white paste.

7. Pour into an 8-inch mold and smooth it out. Shake it vigorously a few times to remove large bubbles.

8. Place in preheated 350F/180C oven and bake for 35 minutes. (The temperature of each oven is different, so the time should be adjusted as needed.)

9. Take out the cake and turn it upside down. When it is no longer hot to the touch, you can remove it from the mold. (In order to keep the surface of the cake intact, I held it upside down with my hands.)

10. When demolding, use a knife to cut a circle along the edge. After demolding, gently wipe off the cake crumbs on the edge.

11. The flour I am using now is Korean flour. I think this flour has a lower gluten content and is suitable for making cakes. It is much cheaper than low-gluten flour, but it absorbs more water than low-gluten flour.

For the health of the body, the absorption of nutrition should start from the mouth, so what are you waiting for? Follow the editor’s introduction today to try making delicious dishes with the eight-inch chiffon cake!