Recipe sheet for chiffon cake:5 eggs, 100g of low gluten flour

Accessories:a few drops of white vinegar, 80g of granulated sugar, 60g of salad oil, 60g of milk, 2g of baking powder, 1g of salt.

Cooking tips

1, the disk containing the egg whites and yolks must be free of oil and water;

2, the egg whites are whipped to a stiff degree;

3, the oven is preheated well in advance;

4, the fire is adjusted according to the temperature of your own oven.

Expanded Information:

1. Egg whites frozen in freezer until frozen around

To make a proper meringue frosting, the egg whites must first be frozen in the freezer until frozen around. The lower temperature of the egg whites reduces meringue failure and stabilizes the air bubbles in them, making a meringue that won't break easily

2. Add lemon juice to the egg whites when making the meringue

In order to improve the foaminess of the egg whites intervene with potassium tartrate. You may have heard this expression when making chiffon cake, egg white in general is weakly alkaline, to turn into neutral or acidic to improve the foaming properties, so that is why the addition of calculations to reduce the PH value. Therefore, it is not necessary to use potassium tartrate, in order to avoid the use of additives, we often use lemon juice is the best alternative.

3, use hot water

In order to bring out the flavor of the egg, the yolk and sugar should be gently stirred. Then water must be added, and this time it is best to add hot water, then when mixing gently, the sugar will dissolve faster and will raise the temperature of the batter.

Source:Baidu Encyclopedia-Chiffon Cake