Main Ingredients:
Egg Yolks: 5; Maple Syrup: 45g; Cake Flour: 85g; Milk: 45g; Corn Oil: 35g; Egg Whites: 6; Caster Sugar: 40g.
Additional Ingredients:
White Vinegar: A few drops.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Super Fragrant and Delicious – Maple Syrup Chiffon Cake Cooking Steps
Mix egg yolks, oil, and milk until well combined.
Add maple syrup and mix well.
Cut and fold until well combined.
Preheat the oven. Add a few drops of white vinegar to the egg whites, beat until coarse bubbles, add caster sugar in three additions, beat until stiff peaks form, as shown in figure 8, with the eggbeater lifted, the peak stands upright and forms a triangle.
Add 1/3 of the egg white mixture to the egg yolk mixture.
Fold gently until well combined.
Pour the well-mixed egg yolk mixture into the remaining egg white mixture, fold gently until well combined. My bowl for beating egg whites is relatively small, so I directly poured the remaining egg white mixture into the egg yolk mixture.
Pour into the cake mold.
Place in the oven, middle rack, top and bottom heat, 160 degrees, bake for 40-45 minutes. About 10 minutes before the end, cover with foil depending on the color of the cake.
