最好用的8寸戚风蛋糕配方，凹底和塌陷原因大起底｜Best Ever Chiffon Cake Recipe，extra fluffy & soft ｜萨姐的南腔北调

更正：视频里糖的分量应为70克

今天制作一个8寸原味的戚风蛋糕，足足7厘米高， 顺便也聊一下做戚风蛋糕最容易发生的两种状况，凹底和塌陷.
#戚风蛋糕 #chiffoncake #戚風蛋糕 #萨姐的南腔北调

☘️原料
4个大号鸡蛋（65-70克/个）
低筋面粉70克
牛奶 65克
植物油 50克
香草精 ½ 茶匙（可加）
细砂糖70克
柠檬汁15克

☘️**预热烤箱145C/295F
** 145C/295F烤制40分钟， 然后调至160C/320F 烤制15分钟
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Correction: Sugar shown in the video shall be 70g.

Today I will make an 8-inch chiffon cake, which is 7 cm high. I will also talk about how to avoid concave bottom and cake collapse.

☘️INGREDIENTS
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4 Jumbo eggs (65-70g/each)
Cake flour 70g
Milk 65g
Vegetable oil 50g
Vanilla extract ½ tsp (optional)
Caster sugar 70g
Lemon juice 15g

☘️** Preheat oven to 145C/295F
** Bake at 145C/295F for 40mins, change to 160C/320F for 15 mins
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