Ingredients ?

Eggs 4

Sugar 120g

Low gluten flour 130g

Fresh milk 30g

Cooking oil 30g

Salt 1/2 tsp (about 3g)

How to make Chiffon Cake (Bread Machine Version) ?

Mix the eggs with the sugar and beat with an electric whisk. The volume expands to about 3 times its original size, and the lifted egg mixture flows to the surface where it can make a figure 8 and disappears within a few seconds, indicating successful whipping.

Place the gluten-free flour into the whipped egg mixture in small batches, and use a spoon or rubber spatula to mix from the bottom up. Do not stir in circles, but make sure the mixture is well blended and the flour is fully dissolved in the egg mixture.

Combine the milk, cooking oil and salt and whisk with a hand whisk until creamy. Take a small portion of the whipped egg batter and pour it into the creamed mixture and mix well. Then pour back into the cake batter and toss to combine.

Pour the cake batter into the inner bowl of a bread machine, brush the bottom of the bowl with a thin layer of oil, and drop it a few times to shake out any air bubbles.