Ingredients:
Cake flour: 120g; Eggs: 4; Granulated sugar: 120g; Skimmed milk: 60g; Oil: 60g; Salt: 1/2 tsp; Vanilla powder: 1/2 tsp; White vinegar: a few drops.
Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Unknown.
Detailed Steps for Making Vanilla Chiffon Cake
Separate egg yolks and egg whites, and put the egg yolks in a clean bowl.
Add 60g oil in batches and beat until the color becomes lighter.
Add 60g sugar and 60g milk, and mix well.
Mix salt, vanilla powder, and flour together, and sift into the egg yolk mixture.
Stir until the egg yolk mixture becomes smooth and free of lumps, and set aside.
Put the egg whites in a bowl that is free of water and oil.
Add a few drops of white vinegar, and beat with an electric egg beater until large bubbles form.
Add the remaining 60g sugar in three batches to the egg whites.
Beat the egg whites until they form stiff peaks, as shown in the picture, and the egg beater can pull out a triangle.
Scoop 1/3 of the egg white foam into the egg yolk mixture, and mix irregularly.
Pour the mixed batter into the remaining 2/3 of the egg white foam, and continue to mix irregularly.
Pour the mixed batter into a mold, and shake out the bubbles.
Place it on the second layer (counting from the bottom) of the preheated oven.
Bake at 160°C for 10 minutes, 150°C for 10 minutes, and 140°C for 10 minutes.
Invert the cake onto a vinegar bottle to cool.
After cooling, the cake can be easily removed from the mold, and it looks complete and perfect.
