Eight inch chiffon cake

Eight-inch chiffon cake


It has a soft, delicate texture and is very delicious. Bake it at night, get up in the morning, cut everything and serve it, with a glass of milk, breakfast is easy.


  • 5 eggs
  • 95 grams of low-gluten flour
  • 60 grams of fine sugar (soft white sugar)
  • 50 grams of pure milk
  • 50 grams of corn oil


  1. Prepare two clean small basins without oil and water. Place the yolks and egg whites of the eggs in the two basins respectively. Make sure there is no egg yolk mixed into the egg white basin.
  2. Make the egg yolk paste first. Add 15 grams of sugar to the egg yolks and beat evenly with a whisk. Then pour in 50 grams of pure milk and 50 grams of corn oil, and stir evenly again. Then sift in 95 grams of low-gluten flour (cake flour) and stir into a fine, grain-free batter. The egg yolk paste is now ready and set aside for later use.
  3. Beat the egg whites. Squeeze a few drops of lemon juice into the egg whites to remove the fishy smell, and use an electric egg beater to beat the egg whites into large bubbles. Then add 15 grams of white sugar for the first time and continue beating until rough peaks appear. Then add 15 grams of sugar for the second time to create fine wet foam. Finally, add the remaining 15 grams of white sugar and beat the egg whites until they are full and full. Lift the egg beater and you can see a small upright triangle.
  4. Mix into cake batter. Put 1/3 of the egg whites into the egg yolk paste and mix evenly with a silicone spatula. Be careful not to stir in circles to avoid defoaming.
  5. Pour the stirred egg yolk batter back into the remaining egg whites, and mix it evenly by stirring again, so that the cake batter is ready.
  6. Take an 8-inch cake mold and pour the cake batter into it. Then pick up the mold and shake it a few times to pop out the air bubbles inside the cake batter.
  7. Place in the middle and lower racks of the preheated oven at 150Β°C and bake for 45 minutes. When you see that the color of the cake is appropriate in the middle, you can cover the cake with a layer of tin foil to prevent the surface from being too dark.
  8. When the time comes, come out immediately. If you are making it for the first time and have no experience, you can use a toothpick to pierce the middle of the cake. When you pull it out and no batter sticks to the toothpick, it means it is done. If it’s not done yet, put it back in the oven immediately and bake for a few more minutes. After being baked, the cake needs to be quickly inverted on a drying rack to allow it to cool naturally.