This article is in Chinese and discusses a recipe for a chiffon cake that is made with oil instead of butter and does not harden when refrigerated. The recipe calls for cake flour, baking soda, salt, sugar, eggs, vegetable oil, lemon juice, lemon zest, vanilla extract, and cream of tartar. The instructions involve sifting the dry ingredients together, mixing the wet ingredients together, beating the egg whites with cream of tartar and sugar, folding the egg whites into the batter, and baking the cake in an ungreased tube pan. The cake is cooled upside down on a glass soda bottle before being removed from the pan and dusted with powdered sugar before serving.
26.04.2023 @ 23:09
This article is in Chinese and discusses a recipe for a chiffon cake that is made with oil instead of butter and does not harden when refrigerated. The recipe calls for cake flour, baking soda, salt, sugar, eggs, vegetable oil, lemon juice, lemon zest, vanilla extract, and cream of tartar. The instructions involve sifting the dry ingredients together, mixing the wet ingredients together, beating the egg whites with cream of tartar and sugar, folding the egg whites into the batter, and baking the cake in an ungreased tube pan. The cake is cooled upside down on a glass soda bottle before being removed from the pan and dusted with powdered sugar before serving.