Main Ingredients

5 Eggs

Low Gluten Flour 85g

Coloured Oil 40g

Pure Milk 40g

Fine Caster Sugar 60g

Powdered Sugar 30g

Substantial Ingredients

Lemon Juice

5 Drops

8 inch Chiffon How to make the cake

1.

1, material preparation

2.

2, let's make the egg yolk batter first, firstly add 30g of powdered sugar into 5 egg yolks at once.

3.

3. Use a hand whisk to gently beat and mix well, no need to whip.

4.

4. Add 40 grams of pure milk, 40 grams of salad oil in turn, and mix well with a hand whisk.

5.

5. Sift 85g of low-gluten flour through a flour sieve, and toss with a spatula from the bottom up until well blended. (Toss from the bottom up, don't stir in circles, and don't overmix to avoid gluten in the flour. (Flour that is glutened may make the cake too tough and affect the fluffy texture of the cake).

6.

6, so the egg yolk batter is ready.

7.

7. Here we start making the meringue. First, add 5 drops of lemon juice to the egg whites (adding lemon juice is to acidify the pH of the egg whites, but also to stabilize the foam, which will help with whipping)

8.

8. Use an electric whisk to beat until you have fish-eye bubbles.

9.

9.

9. Then add 1/3 of the granulated sugar (20 grams) and continue to beat until the egg whites begin to thicken.

10.

10, then add 1/3 of the granulated sugar (20 grams), and then continue to beat with an electric beater until the egg whites are thicker, and lines appear on the surface.

11.

11, add the remaining 1/3 granulated sugar (20g). (If you add too much granulated sugar at one time, it will prevent the egg whites from foaming, so when beating egg whites, it is generally customary to use the method of adding granulated sugar in batches. Of course, this doesn't mean that if you add all the sugar at once, the egg whites won't whip, but it will just take more effort haha.)

12.

12, and then continue to beat with an electric whisk for a while, when lifting the whisk, the egg white can be pulled out of the curved sharp corners of the time, that is, it has reached the level of wet foam.

13.

13, when the whisk is lifted, the egg white can pull out a short upright sharp corner, it indicates that it has reached the state of dry foam, you can stop beating. (The degree of egg white whipping is very critical)

14.

14, with a spatula, 1/3 of the egg white into the egg yolk paste, gently mix with a spatula (from the bottom to the top of the mix, do not stir in a circle, so as to avoid the protein defoaming)

15.

15, mix evenly, and then with a spatula, 1/3 of the egg white into the egg yolk paste, gently mixing with a spatula. Gently toss with a spatula.

16.

16. Finally, add the remaining 1/3 of the meringue into the egg yolk mixture, and mix well with the same technique until the meringue and egg yolk mixture are fully mixed. This is the cake batter after mixing, after mixing the state and color should be relatively thick and uniform light yellow.

20.

20, preheat the oven at 180 degrees for 5 minutes, then place the molds in the oven to bake. (180 degrees, upper and lower heat, lower middle layer, 50 minutes)

21.

21: After baking the cake, take it out from the oven, shake it vigorously on the table twice, and then immediately invert it onto a cooling rack until it cools.

22.

22. Once completely cooled, remove the cooling rack, turn the cake molds face up, and unmold with a paring knife. Can also be used to make a variety of framed cakes!

(Junzhi are the first to beat the egg white, and then do the egg yolk paste, before the reference to Junzhi's recipe production, first beat the egg white put aside or put in the refrigerator, but it is very easy to defoam, so I now do chiffon are the first to do the egg yolk paste and then beat the egg white, so it is not easy to defoam, the success rate will be greatly increased)