Sophora chiffon cake

Overview

How to cook Sophora chiffon cake at home

Tags

• baking
• chiffon cake
• 6-inch round mold + 5-inch hollow mold
• corn oil
• egg
• fresh sophora japonica
• low gluten flour
• white sugar
• water

Ingredients

Steps

1. 1 Prepare the raw materials, rinse the sophora flowers and dry them thoroughly.

   

2. 2 Separate the egg whites and yolks, add 20 grams of sugar to the egg yolks and beat with a whisk until the sugar is completely melted and the egg yolks are milky white and slightly swollen.

   

3. 3 Add corn oil and stir until oil and water are completely combined.

   

4. 4 Add water and mix well.

   

5. 5 Sift the flour and salt into the egg yolk bowl and mix gently using a z-shape motion.

   

6. 6 The mixed batter should have no granular flour particles and flow down smoothly. Set the whipped batter aside for later use.

   

7. 7 Beat the egg whites into a clean, water-free and oil-free basin. Use a whisk to beat until they form large fish-eye bubbles.

   

8. 8 Add the sugar in three batches, and beat the egg whites until they are in a wet foamy state with a triangular hook on the whisk head (stop and check two or three times during the beating process to avoid over-beating).

   

9. 9 Add 1/3 of the egg white batter to the egg yolk batter and mix gently, then add 1/3 of the egg white batter and mix evenly.

   

10. 10 Pour all the mixed batter into the remaining egg white batter bowl and mix evenly.

    

11. 11 Add sophora japonica and stir evenly.

    

12. 12 Pour into the mold, tap lightly on the countertop a few times to knock out large bubbles in the batter, and place in a preheated oven at 160 degrees, middle and lower racks, for 40 minutes. Take out the baked cake and turn it upside down to cool down before removing it from the mold. To determine whether the cake is baked, take a toothpick and insert it into the middle of the cake. If no dough comes out on the toothpick, the test is done. Otherwise, bake for a few more minutes.