Be sure to do a good job chiffon cake is the most critical is the protein hard foam (abrasion), protein hit the upright in order to make the cake taste cotton-soft elastic. After achieving success in learning the original flavor, you can also transform the chocolate, Uji matcha or white sesame taste, but also add cranberry, raisins to enhance the flavor. Because of this chiffon cake recipe I really carried out not only 7 times, to ensure that the 3rd chiffon cake to catch the secret, sometimes with two eggs sometimes with three, with two when the wheat flour and buttermilk slightly reduce a little on the line.

Often see some people chiffon cake, sponge cake silly distinction, do not know that they are the devil to hide the key point, pure egg white or whole egg whipping, the level of foaming jeopardize the cake molding taste, I will also share the sponge cake, old-fashioned cake cake and pound cake recipe method.

The chiffon cake, which is not easy to say, is not too difficult to say, easy in its raw materials easy, basically raw materials only need raw eggs, buttermilk, oil and sugar, can be completed. However, it is also difficult in its transformation uncertainty, every detail may make it unsuccessful, surface indentation shrinkage, side waist shrinkage, the cake body is not smooth and not detailed, and even the core of the cake is too wet all the chiffon cake difficult problems. Food: 3 egg whites, 10g of sugar, 3 egg yolks, 20g of cooking olive oil, 20g of pure honey, 40g of buttermilk, 55g of low gluten flour

Prepare 2 large pots in advance, one into the egg whites and then put it to the side to reserve. The other large pot into the egg yolks stir, add honey, buttermilk, cooking olive oil and its sifted low-flour powder, stirring until no powder. (At this point you can directly add the gas fryer heated to 170 degrees for 10min) Whisk the egg whites until bubbly, add the sugar little by little, stirring until it can be inverted without dripping on it.

Pour 2/3 of the meringue into the egg yolk batter and gently stir with a spatula, then pour the yolk batter into the remaining 1/3 of the meringue, and gently stir to combine! Then pour the yolk paste into the remaining 1/3 of the meringue, mixing just as gently to combine.

First, bake at 170 degrees for 8 minutes, drawing meters on the top layer of the cake with a knife. Then bake at 150 degrees for about 35 minutes. If you are afraid that the cake is not cooked properly, take it out every 15 minutes to make sure that it is cooked properly, and then adjust the baking time by yourself. After baking, take chopsticks into the cake, pull out no sticky batter, means the cake can be published.

Tips: If you don't grind the egg whites enough, or store them for too long after grinding, the amount of bubbles in the batter will shrink, and they won't be able to support all the cake body, causing the cake to collapse.