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

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 ------------------------------------------------------------------------------------------ 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 ----------------------------------------------------------------------------------------------------------------- Lisa’s Kitchen Facebook :   / lisaskitchenette   Lisa’s Kitchen Ins :   / lisaskitchen_sydney   ----------------------------------------------------------------------------------------------------------------- ❤️ If you like this video, please LIKE 👍 and SHARE. Please SUBSCRIBE my channel and tap the bell if you don’t want missing out the new uploads. Thank you for your subscription. If you have your work share with us, please UPLOAD your work on my Facebook as above. ❤️ 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 ----------------------------------------------------------------------------------------------------------------- 萨姐的南腔北调 FB :   / lisaskitchenette   萨姐的南腔北调 Ins :   / lisaskitchen_sydney   ----------------------------------------------------------------------------------------------------------------- ❤️如果您喜欢我的视频，请点赞👍并分享给您的朋友们。 并请订阅及按下小铃铛，收到最新更新的通知。 谢谢您的订阅和支持。 如果您想和我们分享您的作品，请上传照片到我的Facebook. ❤️