Chiffon Cake By: bella purpura

Is a very light cake made with eggs, flour, sugar, and baking powered.

Egg, Stiff Peaks, and Flour

Eggs yolks are separated from the whites. Eggs are the most important part of the recipe because the air that is beaten into the egg whites acts as the leavening agent. The yolks are NOT used in this recipe.

Stiff peaks are formed by mixing together the egg white, cream of tartar, and granulated sugar. You want to make sure stiff peaks are formed because of they are not the egg whites would not be risen enough and the cake will be ruined.

Electric Mixer, Chiffon Cake, and Eggs

Electric Mixer is used to mix together the eggs and the cream of tartar to create the soft peaks. After those are created, you will add granulated sugar to create stiff peaks.

Credits:

Created with images by Andrea_Nguyen - "Pandan-chiffon-cake" • tokyofoodcast - "egg white 013" • Gudlyf - "Eggs" • waitscm - "Sifting the flour" • ponce_photography - "kitchen aid mixer red" • Andrea_Nguyen - "Pandan-chiffon-cake-batter" • UnitedSoybeanBoard - "Eggs in Basket"

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