Eight-inch chiffon cake
Ingredients
- Low gluten flour 83g
- Cornstarch 18g
- Corn oil 70g
- Pure milk 65g
- White sugar 55g
- White sugar 8g
- Eggs 5
Steps
1. Prepare the ingredients
2. Crack five egg yolks into a bowl and add corn oil
3. Add pure milk
4. Add 8g white sugar
5. Stir evenly and sift in low-gluten flour
6. Make a Z shape and mix well
7. Use an electric egg beater to beat the egg whites until they are foamy, add one-third of the white sugar and continue beating
8. When the egg whites are fine, add one-third of the sugar and continue beating
9. After lines appear, add one-third of the white sugar and corn starch
10. Beat the egg whites until they resemble a picture when you lift the egg beater
11. Take one-third of the egg white paste and put it into the egg yolk paste and mix evenly
12. Pour the egg yolk paste into the remaining egg white paste
13. Stir up and down evenly
14. Pour into an eight-inch mold
15. Shake it a few times to release big bubbles, then put it in the preheated oven and heat it up and down at 140 degrees for about 50 minutes
16. After taking it out of the oven, drop it lightly twice about 15cm away from the table, turn it upside down and let it cool completely before demoulding
17. Demold
18. Finished product
Tips
- The bowl containing the egg whites must be wiped clean and there should be no water, oil, or yellow color, otherwise it will be difficult to pass
- When the cake is colored after baking, cover it with tin foil to prevent it from getting too dark
