Chiffon cake (8 inches)

Tag: Bake  
Difficulty: 2/5 ★★☆☆☆  
Servings: 8

Mode Reference

Mode: Bake  
Temperature: 150°C  
Time: about 50 minutes

Nutrition Analysis (per 100g)

Energy: 277.0 kcal  
Carbohydrate: 42% | 29.3g  
Protein: 12% | 8.2g  
Fat: 46% | 14.1g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Egg yolk: 60g (from about 4 eggs)
• Cake flour: 80g
• Milk: 64g
• Corn oil: 44g
• Egg white: 140g (from about 4 eggs)
• White sugar: 64g
• Lemon juice: 3g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients, separate the egg whites and egg yolks, put them into two cooking basins, and sift the low-gluten flour;

Step 2/7

Make egg yolk paste: Put milk, sifted flour, and corn oil into egg yolks in sequence. Note that after each ingredient added, stir until even and then add the next ingredient;

Step 3/7

Squeeze a few drops of lemon juice into the egg whites, beat the egg whites with an electric egg beater at medium-high speed to a rough foam state, add 1/3 of the fine sugar, continue to beat, add the remaining fine sugar in two batches, until the egg whites are whipped into dry peaks (lift the egg beater, the egg whites will pull out stiff peaks);

Step 4/7

Add 1/3 of the beaten egg whites to the egg yolk batter, mix evenly with a spatula, then pour the batter into the remaining egg whites, and mix evenly;

Step 5/7

Pour into an 8-inch chiffon cake mold, shake it twice, and then place it on the baking sheet;

Step 6/7

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately;

Step 7/7

After cooking is complete, remove and invert until cool, then enjoy.