Chiffon cake (10-inch square mold)

Overview

For cake molds of the same size, square ones are much larger than round ones. Today’s chiffon cake made with a 10-inch square mold requires 1/2 more material than one made with a round mold. The cake is large in size and baked slowly at low temperature. The surface of the finished product is smooth and does not crack, and the internal structure is fluffy, delicate, nutritious and delicious.

Tags

• baking
• afternoon tea
• corn oil
• corn starch
• egg
• steamed plain flour
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Put the ordinary flour into a bowl, spread it with chopsticks, cover the flour with a drawer cloth (or plate) to prevent water vapor from dripping onto the flour, cover the pot, steam for 15 minutes after the water boils, cool and sift, and it can be used as low-gluten flour.

   

2. 2 Separation of egg whites and yolks. Put corn oil in a large basin, sift in corn starch and steamed flour, mix evenly (use oil and flour to mix to avoid gluten in the flour), add milk and egg yolk, mix into a fine egg yolk paste, set aside.

   

3. 3 Add salt and vinegar to the egg whites, add sugar in three batches, and beat until stiff peaks form (can form small upright peaks).

   

4. 4 Take 1/3 of the egg white paste and put it into the egg yolk paste, stir evenly with a rubber spatula, then pour the egg yolk paste into the remaining egg white paste, and mix by cutting and stirring until the egg white paste and egg yolk paste are completely combined. Pour the mixed cake batter into the mold and gently shake the mold to eliminate large air bubbles.

   

5. 5 Put the mold into the preheated oven, with the middle and lower layers, fire up and down, set the oven temperature to 100 degrees (after testing, the temperature of my oven is on the high side, the actual baking temperature in the oven is 150 degrees), bake for 80 minutes (the cake is large in size, bake it slowly at low temperature, the specific time and temperature required are determined according to your own oven).

   

6. 6 After taking it out of the oven, lightly shake the mold to release the internal heat to prevent shrinkage and collapse. Immediately place it upside down on the baking grid, cool it completely and then remove it from the mold.

   

7. 7 The surface is smooth, no cracks, no dents, no waist, no collapse, and it will rebound like a sponge when pressed lightly with the palm of your hand.