8-inch chiffon cake

Main ingredient: 85 grams of low-gluten flour

5 eggs

50 grams of milk

50 grams of corn oil

70 grams of fine sugar

1 gram of salt

2 drops of lemon juice

8 inches of rice How to make wind cake

1. Prepare the ingredients (milk, 20 grams of sugar, salt, and corn oil in a plate)

2. Separate the egg yolks from the whites

3. Add a few drops of lemon juice to the egg whites, add 50 grams of fine sugar in three batches, beat until stiff peaks, pick up the egg beater and hold the egg whites up to a small tip

4. Egg yolk Add the milk to the plate and stir evenly

5. Sift in the low-gluten flour

6. Stir the egg batter until there are no particles

7. Add the egg whites in three batches Stir and mix evenly (stir, do not mix in circles, as mixing in circles will easily defoaming the protein)

8. Mix the cake batter

9. Mix the cake batter Pour the batter into an 8-inch mold, and shake it vigorously on the table a few times to shake out the big bubbles in the batter

10. Preheat the oven to 150 degrees, bake on the middle shelf for 30 minutes, turn to 170 degrees for 30 minutes, and bake the cake. Immediately after taking it out of the oven, place it upside down on the baking grid, and then remove it from the mold after cooling

Cooking Tips When mixing the egg batter, be sure to stir it. Do not mix in circles, as making circles can easily defoam the egg batter. If you don’t have lemon juice at home, you can use white vinegar instead, or you can omit it.

The temperature of the oven should be adjusted according to your own settings.