Chiffon Cake

  • Difficulty


  • Serves


  • Preparation time


  • Total time


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  • Egg (big)
  • Milk
  • Corn oil
  • White granulated sugar
  • Low gluten flour
  • Lemon juice


  • step 1

    Separate each egg white from the yolk. The egg white container should be free of water and oil, and the egg whites should not contain yolk when separating the eggs

  • step 2

    Add 30g corn oil and 30g milk and fully mix and emulsify them with the egg yolks

  • step 3

    Add 15g white granulated sugar, sieve 50g low gluten flour into the yolk batter

  • step 4

    Stir the yolk batter in a zigzag manner into non-granular batter, and preheat the oven to 160℃

  • step 5

    Place a dry whisk and pour the egg whites of 3 eggs, 10g lemon juice and 30g white granulated sugar into the clean oil-free mixing bowl

  • step 6

    Whip the ingredients at 2min/REV4, and scrape the egg white to the bottom of the mixing bowl with a scraper

  • step 7

    Whip the ingredients at 2min/REV4 until there is a right angle without bending when the whipped egg white is pulled up

  • step 8

    Mix the whipped egg whites and the batter prepared above in 3 to 4 times to form cake batter

  • step 9

    Pour the cake batter onto the middle layer in the oven preheated to 180°C and bake it for 35min

  • step 10

    Take out and demould the baked Chiffon Cakes and cool them for enjoyment

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