How to make a 6-inch chiffon cake for beginners

It's easy to eat, just open your mouth and chew. But making food delicious is difficult, at least most people can't do it. Why does this happen? Because they don't have a good solution. Today, I will teach you some tips on how to make a 6-inch chiffon cake for beginners.

1. First, beat the egg whites! Divide into three stages: 1. Beat with a whisk until foamy, then add one-third of fine sugar and continue beating. 2. After beating until it becomes fine, add sugar for the second time and continue beating. 3. Add the sugar for the third time when you feel some resistance. Beat until small peaks form when the whisk is lifted as shown in the picture.

2.12 Beat the 3 egg yolks! Note that you don’t use a whisk to beat it, but stir it!

3.21 Add sugar and beat; lemon juice (optional) and beat; milk and corn oil. Finally, sift in the cake flour. Use a rubber spatula to stir evenly from bottom to top like frying.

4. Take one-third of the egg whites and add them to the egg yolk bowl. Stir evenly, then pour all of them into the egg white bowl and stir evenly.

5.Put into 6-inch mold. Tap downwards to get the air out.

6.12 Changdi CK25B, middle and lower layer, 135 degrees, upper and lower fire, one hour.

7.21 released! Some cracks~!

8. Turn it upside down and let it cool down.

9. After it cools down, use a knife to cut around the cake.

10. Mission accomplished!

11. Have a piece! ~O(∩_∩)O~

12. The first time I decorated a cake ~ I wanted to put too many things on it, but in the end, the less the better!

13. Crushed cashews

14. No strawberries. . . . .

15. Strawberries are still the most beautiful. Let’s share your ideas on beautiful cake decorating designs!

The 6-inch chiffon cake for beginners needs to be carefully carved out of the pan, but if you are familiar with the steps, you can definitely make the most special taste through your own carefulness.