Original chiffon cake

Overview

I don’t know why many people are afraid of making chiffon cakes, saying they often make them mad. Haha. I really like making chiffon cakes, they are delicate and soft, and they are very easy to make. To make a perfect chiffon cake, as long as you do these few things, you will definitely succeed. 1. Separate the eggs. There should be no trace of yolk or water droplets in the egg white. 2. Add a few drops of white vinegar or lemon juice to the egg whites, beat until fish-eye shape, add fine sugar in three batches and continue beating until hard peaks (lift the egg beater, the egg whites will become straight hooks). 3. When adding the egg white foam to the egg yolk paste, be sure to stir briskly and avoid stirring in circles. If you do these things, when you see the ribbon-like batter floating into the mold, congratulations, you have succeeded.

Tags

• baking
• baking powder
• corn starch
• egg
• low gluten flour
• salad oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Material preparation. (Amount of one 8-inch or two 6-inch)

   

2. 2 Grease the bottom of the mold with butter and set aside. (Do not apply oil around the chiffon cake mold to allow the cake to rise higher)

   

3. 3 Separate the eggs. Egg whites must be in a clean bowl without a drop of water.

   

4. 4 Put salad oil, milk, and caster sugar in a bowl. Beat until the sugar melts and becomes lighter in color.

   

5. 5 Mix low-refined flour, baking powder, and cornstarch, and sift into the egg yolk paste. Mix well.

   

6. 6 Fold the eggs into the egg yolk mixture one at a time and mix evenly.

   

7. 7 Mix the batter and set it aside.

   

8. 8 Add a few drops of lemon juice or white vinegar to the egg whites and beat until they resemble fish eyes. Add the sugar in three batches and beat.

   

9. 9 Beat into dry foam.

   

10. 10 Add two-thirds of the egg white foam into the egg yolk batter and mix evenly.

    

11. 11 Then pour the mixed batter into the remaining one-third of the egg white foam and mix evenly.

    

12. 12 The mixed batter is light and looks like a ribbon when poured.

    

13. 13 Shake the mold a few times.

    

14. 14 Bake in the preheated oven at 160 degrees for 25-30 minutes

    

15. 15 After baking, take it out and place it upside down on the baking grid, let cool and unmold.

    

16. 16 The perfect chiffon cake does not collapse.

    

17. 17 The perfect chiffon cake does not shrink the waist.

    

18. 18 Appreciate the finished product.

    

19. 19 Appreciate the finished product.

    

20. 20 Appreciate the finished product.

    

21. 21 Appreciate the finished product.

    

22. 22 Appreciate the finished product.