The recipe for creamy chiffon cake

Everyone has made Qi Feng cake many times, and the liquid part is composed of water, milk, corn oil, and egg yolk. Today's cake is made with light cream and egg yolk, which gives a strong aroma. The cake body is not as light as that made with water, but due to the cream, the cake is drier and has a good taste.

Need ingredients

low gluten flour

80 grams

salt

1 gram

berry sugar

70 grams

egg

5 of them

light cream

100 grams

lemon juice

7 drops

vanilla extract

5 drops

Method steps

1. Separate the egg white and yolk from the egg.

3. Use an egg beater to beat 50 times until the egg whites have drooping hooks. Add 15 grams of fine sugar.

5. Stir 50 times again, and the protein becomes stiff with small, upright spikes.

7. Add egg yolk and vanilla extract, and stir well with a whisk at low speed.

9. First, use an egg beater to stir and then use a scraper to mix well.

11. Use a scraper to stir evenly.

13. Continue stirring about 50 times, pour the cake batter into the mold, shake a few times to remove foam.

15. Immediately invert after baking, and demold after three hours.

17. You can taste the cream cake, which is full of fragrance, delicate and delicious.

Tips

This cake uses light cream, not corn oil. This time, Nestle cooked light cream was used, and the taste is still good.

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