Ingredients

67 grams of low-gluten flour

80 grams of fine sugar

45 ml of milk

Vegetable oil 50 grams

5 eggs

9 grams orange juice

17 grams corn starch

Accessories

Salt

1g

Tartar powder (white vinegar)

2g

How to make chiffon cake (9 inches, about 3 pounds)

1.

Buy the eggs one day in advance and store them in the refrigerator. Prepare two basins, one for making egg yolks and one for making egg whites (the basin prepared for egg whites must not contain water, oil, flour and egg yolks). Weigh all the ingredients (beat the eggs last).

2.

Mix milk, oil, sugar (5g, divided into two parts), and orange juice until the sugar dissolves.

3.

Sift the weighed flour and chestnut flour into the bowl of Part A and mix well until there are no particles. Be careful not to stir the flour into gluten.

4.

In another clean basin, add salt, cream of tartar (white vinegar) and divide the eggs.

5.

Put the egg yolks in the bowl mixed with flour in part A, and put the egg whites in the bowl mixed with salt in part B. Then mix the egg yolks and part A until even. Turn on the oven, set the surface heat to 160 and the bottom heat to 150. Warm up in advance.

6.

Use an electric whisk to beat quickly until it reaches 30% (small bubbles), as shown in the picture, add sugar in three batches

7.

Add sugar while beating. Complete in three additions. Beat until stiff peaks!

8.

Put one-third of the beaten egg whites into part A and mix well. Then add all part A into the bowl of part B and mix well.

9.

Pour all the mixed ingredients into the removable bottom cake mold and use a long-handled scraper to stir a few times in the middle of the mold (to expel the air from the bottom layer). Give the cake a few final toss to flatten and deflate it. Place in preheated box. About 40 minutes.

10.

After baking, stir it a few times to release the air and place it upside down on a wire rack. Unmold after cooling.

11.

The finished product has been demoulded!

Cooking Skills

Beat egg whites a few times and you will gain experience. Oven temperatures and times are not fixed and every oven is different. You have to try it yourself.