Cake sheaves

Chiphon Cake (Chiffon Cake)

🧁 Ingredients

Egg yolk mixture

3 egg yolks

Sugar (1) 10 grams

¼ teaspoon salt

35 g vegetable oil

40 grams of fresh milk

½ teaspoon baking powder

60g cake flour

½ teaspoon vanilla scent

Egg white mixture

3 egg whites

1 teaspoon lemon juice

Sugar (2) 50 grams

🍰 How to do

Prepare the oven.

Preheat the upper-lower fire oven 150 ° C 10 minutes in advance.

Make the egg yolk part

Whisk the egg yolk with granulated sugar (1) and salt together.

Add the plant oil, fresh milk and vanilla scents. Stir well.

Sifting cake flour and baking powder into it. Gradually, the poor are smooth, not into flour pellets.

Make merang (egg whites, fluffy)

Beat the egg whites with lemon juice to the rough bubble.

Gradually add the sugar (2) gradually until the peaks are soft to medium.

Mix the two parts together.

Relax the merang into the egg yolk section three times gently so that the bubbles do not collapse.

Pour into print

Pour the mixture into print (no oil or paper paving required)

Knock gently to chase the bubbles.

Baking

Use 150 ° C upper-lower lights

Bake for about 40 minutes.

Remove from the stove

When baked, flip the print upside down on the grill to cool completely before unpacking.

✨ Tip:

Using chimney-shaped aluminum print (shifon print) will help make the cake fluffy.

Do not oil the print, because the cake will not stick to the edge and collapse.

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