Chiffon Cake


▼ Ingredients

Egg yolk 3
Sugar 10g
Salt 0.5g
Corn Oil 50g
Milk 60g
Cake Flour 65g
Baking Powder 1.5g
Egg White 3
Sugar 40g

▼ Step Instructions

● 6 inch live bottom hollow cake mold. (15cm wide x 7cm high)

1. Beat egg yolk, sugar and salt until the color becomes white

  1. Add corn oil in 3 portions and beat with a whisk until fully blended 
  2. Pour half of the room temperature milk , sift in flour , batter powder and mix gently with an eggbeater, then pour in the remaining milk, mix until no powder particles and set aside 
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  4. Beat the egg whites and add sugar three times, beat until hard foaming
  5. Add the beaten meringue to the egg yolk batter in 3 portions, and mix gently with an eggbeater until there are no protein lumps
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  7. Pour into the mold, and finally circle with chopsticks until the surface is flat
  8. Put in the oven * 170 degrees for 30-35 minutes (the surface is elastic and can be released after drying) 
  9. Tap on the table after the oven is released, and drop about 10cm in height
  10. Invert buckle to cool, release lightly
  • Preheat the oven 180 degrees
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