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1
Separate the whites and yolks. -
2
Mix egg yolks with fine sugar, salt, water and vegetable oil until evenly mixed. -
3
Sift in low-gluten flour. -
4
Use a manual egg beater to stir evenly. -
5
Beat the egg whites and lemon juice with an electric mixer at medium speed to make fish eye bubbles. Add one-third of the caster sugar. -
6
After the bubbles become fine, add one-third of the fine sugar and continue to beat. After whipping until wet peaks, add remaining caster sugar. -
7
Beat until stiff peaks form. -
8
Add one-third of the meringue to the egg yolk paste and mix evenly. -
9
Pour back into the remaining meringue. -
10
Stir and mix evenly. -
11
Add to a clean chiffon cake mold and shake it lightly a few times to release large bubbles. -
12
Bake in a preheated oven at 140 degrees for about 60 minutes. After baking, shake the mold a few times and turn it upside down to cool. . -
13
Unmold the cake after it has cooled completely, otherwise the cake will definitely shrink.
Tips
If you remove the mold by hand, the surface of the cake will be smoother, but the disadvantage is that more cake body will remain on the mold, which is difficult to clean, so if you want to remove the mold more cleanly, you can use a demoulding knife or spatula.