The chiffon cake is light in texture and light in flavor and not greasy, which is liked by many people, so many people want to try to make one by themselves, so is the chiffon cake hard to make? Here let's learn a set of ways summarized by others.

Method one

1, eggs in advance from the refrigerator, the egg white, egg yolk separation, low gluten flour add corn starch, baking powder, salt mix well, sieve and spare;

2, in the yolk of the egg, add 20 grams of sugar, whisking evenly, and then add salad oil in 3-4 times, milk, stirring until the yolk liquid Even, thick, no oil, water separation phenomenon;

3, gently add flour, quickly cut and mix evenly, the liquid can not appear flour particles. Lift the whisk, the top of the egg white into a triangle shape upright, will not bend;

5, take out 1/3 of the egg whites and mix with the egg yolks before mixing, use a rubber spatula to cut and mix evenly, then pour the mixed batter into the egg whites, quickly cut and mix evenly;

6, immediately poured into the cake molds, put into the middle layer of the oven, bake at 180 degrees upper and lower heat for 40 minutes, baked and then take out! Immediately inverted, cooled and can be removed from the mold;

Many decorative cakes (cream fruit cake), cheesecake, mousse cake will be used chiffon cake as a base, so the chiffon cake in the dessert is more basic and important.

Method 2

1, no low-flour high-flour, used ordinary flour 2, no milk, 30 grams of water with milk powder, cooled to be used

2, beat the egg white, 3 times to add sugar the first time: beat the coarse foam, put 10 grams of sugar, whisk beat 15 seconds the second time: the foam is delicate, put 10 grams of sugar, whisk beat 15 seconds, the second time: the foam is fine, put 10 grams of sugar, whisk beat 15 seconds, the second time: the foam is fine, put 10 grams of sugar, whisk beat 15 seconds. Grams of sugar, whisk 15 seconds third: add 10 grams of sugar, beat to dry foam, loaded with egg white ` basin tilted, egg white will not easily slide down on almost.

3, after beating the egg white, pour 1/3 of the egg white into the egg yolk paste, stirring well this time you can preheat the oven at 150 degrees.

4, pour the mixed egg yolk paste into the remaining egg white, mix well.

5, quickly poured into the cake mold, into the oven 150 degrees up and down heat bake 50 minutes.

6, just out of the cake. After coming out of the oven to cool for a while, invert it out and you can eat it