Low gluten flour 45g Eggs 3
Powdered sugar 35g White vinegar or lemon juice A few drops
Corn oil 30g Pure milk 35g
How to make 6-inch chiffon cake 6-inch chiffon cake recipe 1

Step 1

Separate the egg whites and yolks and place them in oil-free and water-free containers. 6-inch chiffon cake recipe 2

Step 2

Beat the eggs with a manual egg beater and then add 30g of corn oil and beat well. 6-inch chiffon cake recipe illustration 3

Step 3

Add 35g of milk and beat until the two are completely combined.6-inch chiffon cake recipe 4

Step 4

Sift in the low flour and mix well. Be careful not to mix in circles, but mix back and forth in a Z-shape until the mixture becomes smooth and smooth. Pull up the egg beater and it will drip smoothly. 6-inch chiffon cake recipe illustration 5

Step 5

Add a few drops of white vinegar or lemon juice to the egg whites and beat them into fine foam with an electric whisk. Add 1/3 of the powdered sugar. 6-inch chiffon cake recipe illustration 6

Step 6

Beat the egg whites until the foam disappears and then add 1/3 powdered sugar 6-inch chiffon cake recipe 7

Step 7

When it reaches wet peaks, add the last 1/3 of the powdered sugar. 6-inch chiffon cake recipe 8

Step 8

Continue beating until you feel some resistance from the egg beater, stop beating, and turn the container holding the egg whites upside down. The beaten egg whites will not fall down, and the beating is complete. Or if you pick up the egg beater, you can see that the egg whites on the egg beater have upright sharp corners. 6-inch chiffon cake recipe illustration 9

Step 9

Add 1/3 of the beaten egg whites into the egg yolk batter, stir evenly from bottom to top, be careful not to stir in circles, otherwise it will defoam. 6-inch chiffon cake recipe 10

Step 10

Pour the evenly stirred mixture into the remaining egg whites and continue to stir quickly from bottom to top. 6-inch chiffon cake recipe 11

Step 11

The mixed batter is fine and smooth, then shake vigorouslyA few times to pop out the bubbles 6-inch chiffon cake recipe 12

Step 12

Preheat the oven and bake the middle and lower layers at 130 degrees for about 50 minutes. To see if it's cooked, you can check if the batter continues to rise, or if you pierce it with a toothpick and pull it out to see if the toothpick is dry and not stained with batter, it means it's done. After baking, turn it upside down on the drying net and wait for it to cool before demoulding. Be careful to turn it upside down, otherwise it will easily shrink. 6-inch chiffon cake recipe 13

Step 13

Baked chiffon cake 6-inch chiffon cake recipe 14

Step 14

Smooth taste Cooking tips for 6-inch chiffon cake

1. Beating egg whites is the key. Before beating, you must understand the steps and the state of beating. If you know how to beat the egg whites well, then the chiffon cake will be quite easy to make. 2. Mixing must be even. Stirring will cause the egg whites to defoam and the cake will fail to rise. 3. Do not apply oil to the cake mold or put oil paper on it, as this will affect the height of the chiffon cake. 4. If the cake is not yet cooked after baking for a long time, but the color is already very dark, you can put a layer of tin foil on the cake mold. 5. Grasping a few key points, chiffon cake will make you no longer mad