make a Chiffon cream cake 3/4 Mix All

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Ingredients:：
Five Eggs; Sugar 60g for whipping egg white; All purpose flour 85g; Corn Oil 40g; Milk 40g; Sugar 30g(for egg yolk)
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Category:

Howto & Style

Tags:

• Cream cake
• Chiffon cake
• wedding cake
• birthday cake
• DIY
• homemade
• how to
• kitchen
• whipping egg white
• whipping cream
• separate egg white and yolk

[Aspro4]

Why do you first mix the cream with 1/3 of the egg whites and then with the rest of them and not everything at one time? What difference does it make?

[MrHappyfood]

@Aspro4 This is what was said on the recipe. I just followed the instruction. You may mix them all at once if you want to try the difference. Thanks

[roseofsharon2008]

can i reduce the sugar to 25 or 20 gms? :D

[MrHappyfood]

@roseofsharon2008

yes! I tried no problem. Just not as tasty as 25 gms :)

[MrHappyfood]

@roseofsharon2008 Sure you can :) Depends on your taste.

[suelectric]

Thanks for showing this. I love the fact that your vids showed in detail how you'll be mixing and stiring the mixture right frm the start till e end.. Thanks for this! Pls continue the work. Im subscribing!

[CrashTest355]

don't stir it because

if you do you will knock out air from those egg whites

[houchi69]

@roseofsharon2008 you can adjust the sugar content, as long as its not too big of a change.

[CeDorBeLai]

How big is your cake pan?