Six-inch chiffon cake

Six-inch chiffon cake

Overview

How to cook Six-inch chiffon cake at home

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Ingredients

Steps

  1. Prepare the ingredients

    Six-inch chiffon cake step 1

  2. Separate the egg whites and egg yolks of 3 eggs and place them in a water-free and oil-free bowl

    Six-inch chiffon cake step 2

  3. Mix 25 grams of milk and 25 grams of corn oil together, stir evenly with a manual egg beater, add 15 grams of sugar and stir, finally add the egg yolks in portions and stir thoroughly

    Six-inch chiffon cake step 3

  4. Add sifted cake flour

    Six-inch chiffon cake step 4

  5. Stir evenly until there are no lumps. Set aside. At this time, you can preheat the oven to 120 degrees for 10 minutes

    Six-inch chiffon cake step 5

  6. Add 6 to 7 drops of lemon juice to 3 egg whites and beat with an electric egg beater at low speed until bubbles form. Add 1/3 of the sugar for the first time

    Six-inch chiffon cake step 6

  7. Then beat at high speed until the egg whites become smooth, add the remaining 1/2 of the sugar

    Six-inch chiffon cake step 7

  8. Continue to beat at high speed until the egg whites have obvious lines and add the remaining sugar

    Six-inch chiffon cake step 8

  9. It is enough to beat the egg whites until they appear on the head of the whisk and have very fine tips, which is often called hard foam (do not overbeat)

    Six-inch chiffon cake step 9

  10. Use a spatula to scoop out 1/3 of the egg whites and add it to the egg yolk liquid. Use a stirring method to mix evenly (do not make a wreath, as it is easy to defoam)

    Six-inch chiffon cake step 10

  11. Then pour the thoroughly mixed egg yolk liquid into the egg whites and mix well in the same way (no circles)

    Six-inch chiffon cake step 11

  12. Pour the mixed batter into a 6-inch chiffon cake mold, scrape the surface flat, place it parallelly from a height of about 20 to 30 centimeters, and shake it a few times to knock out the air bubbles in the batter

    Six-inch chiffon cake step 12

  13. Put it in the preheated oven and heat it up and down at 120 degrees for about 60 minutes on the middle and lower layers (if there are only three layers in the oven, put it on the middle layer. Pay more attention to the coloring of the cake in the middle. If you feel that the coloring is OK, cover it with tin foil to prevent the coloring from being too heavy)

    Six-inch chiffon cake step 13

  14. Immediately after baking, take it out, shake it a few times, place it upside down on a cooling net, and remove from the mold after cooling

    Six-inch chiffon cake step 14

  15. The internal tissue is delicate and soft when cut...

    Six-inch chiffon cake step 15

  16. Finished product pictures

    Six-inch chiffon cake step 16