Light blue chiffon cake

Overview

The requirements for chiffon cake are relatively high. If you are not careful, you will fail. It will either collapse or dry out. I have finally accumulated experience after making so many chiffon cakes. Let me share it with you! If the color is not mixed well, I will work harder!

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• corn oil
• egg
• low gluten flour
• pigments
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites from the yolks. The container containing the egg whites must be clean and free of oil and water.

   

2. 2 Add milk, corn oil and fine sugar (30g) to the separated egg yolks and stir evenly with a hand mixer

   

3. 3 Stir the egg yolks with milk, oil, and sugar evenly, then add flour, baking powder, and salt and continue to stir evenly.

   

4. 4 Add a few drops of lemon juice to the separated egg whites (you can use white vinegar if you don’t have lemon juice), because the egg whites are alkaline and the lemon juice is acidic, which can balance the acid-base and help the egg whites to beat. Use a whisk to beat the egg whites until they resemble fish eyes, then add 1/3 of the fine sugar (20 grams).

   

5. 5 Continue beating until the egg whites are thicker and lines appear on the surface, then add 1/3 of the fine sugar (20 grams).

   

6. 6 Continue beating until the egg whites can form upright sharp corners when the whisk is lifted (the egg whites in the inverted egg white bowl do not flow downward), which indicates that the beating has reached a dry foaming state and you can stop stirring.

   

7. 7 Use a rubber spatula to add 1/3 of the egg whites into the egg yolk batter, and gently stir evenly with a rubber spatula (fold from the bottom up without making circles to prevent the egg whites from defoaming).

   

8. 8 Pour all the evenly mixed egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

   

9. 9 Pour the mixed cake batter into the mold, add (1 to 2 drops of your favorite coloring, of course, you can not add coloring due to different personal preferences) use a spatula to gently make circles in the cake batter (one circle is enough).

   

10. 10 Take the mixed cake batter and shake the mold twice on the table with your hands to knock out the air bubbles inside. Leave it on the table to rest for 15 minutes (this will allow the cake batter to fully stabilize so that it will not crack).

    

11. 11 Put the egg white batter into the oven and heat it to 145℃, then heat it to 145℃ for about 45 minutes

    

12. 12 Remove the baked cake from the oven and invert it on a rack until cool.

    

13. 13 Unmold the cooled cake, place it on a plate and garnish with grapes, cut it into pieces and enjoy. It can also be used to make various decorations, mousse cakes, and the soft, sweet and delicious chiffon cake is definitely loved by adults and children.