☕the chiffon cake i always make ✨ fluffy and delicious.☺️

Creator Growth Lab

# chiffon _ cake

Ingredients (for one 17cm mold) 4 eggs (separate into yolk and egg white) 70g granulated sugar (30g for egg yolk, 40g for egg white) 80g rice flour (or cake flour) 2 tablespoons of rice oil (or vegetable oil), 2 tablespoons of milk, 4 grams of baking powder, 3-4 drops of vanilla extract or vanilla oil

👩‍🍳 How to make 1. Make egg yolk dough Put egg yolk and granulated sugar (30g) in a bowl and mix well with a whisk until it becomes whitish. Add rice oil little by little and mix well until the whole is blended. Add milk vanilla essence and mix further. You don't have to sift rice flour, if you have cake flour, add it all at once while sifting and mix with a whisk until it is no longer powdery. 2. Make meringue (the most important step) Put egg whites in a clean state without oil in another bowl and loosen them with a hand mixer at high speed until they are slightly foamy. Add half the amount of granulated sugar (40g) and whisk at high speed until it is white and fluffy. Add all the remaining granulated sugar and whisk further. When the meringue is lifted, the pins and corners stand up and the tip bows a little, finally mix at low speed for 1 minute to prepare the texture. 3. Combine the dough Scoop 1 / 4 of the meringue into a bowl of egg yolk dough and mix well with a whisk to blend. Add the remaining meringue in two portions. From here, switch to a rubber spatula and gently scoop up from the bottom of the bowl, mixing so as not to crush the bubbles. 4. Pour into the mold and bake From a slightly higher position, pour the dough at once toward one place of the mold. Lightly drop it on the table 2-3 times to remove large bubbles. Bake at 180 ℃ for 35 minutes. Be sure to turn it upside down and let it cool as soon as it's baked! # This ◯ yen or less recipe