chiffon cake


5 egg yolks
Granulated sugar 30g
60 grams of olive oil
90g fresh milk
120g low-gluten flour
5 protein
60g fine granulated sugar

Beat the egg yolks and pour the sugar again

Add olive oil first and then fresh milk

Sift the low-gluten flour and stir until no lumps

After the egg white hits the thick foam, add sugar three times and continue to beat until the whole pot of egg white is inverted.

Bake at 180 degrees for 40 minutes

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