Original chiffon cake

Overview

It is said that a chiffon cake needs to go through seven madnesses to be successful. This seemingly simple but very delicate cake requires a lot of meticulous work to make it perfect. I have already gone through three madnesses and I am a little afraid to try it again~ This time because I wanted to make a decorated cake for my mother’s birthday, so I finally mustered up the courage to try it again. Unexpectedly, this time because I had the motivation and the very careful method, I was a little proud. Although it is not very perfect, it is quite satisfying for a beginner baking scholar like me!

Tags

• baking
• cake
• chiffon cake
• egg
• low gluten flour
• salad oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients, separate the egg whites and yolks into oil-free and water-free containers, and sift the flour for later use.

   

2. 2 Lightly beat the egg with a whisk, add 30 grams of fine sugar, and stir evenly

   

3. 3 Add 40 grams of milk and mix well

   

4. 4 Add 40 grams of salad oil and mix well

   

5. 5 Stir until everything is combined

   

6. 6 Add the sifted flour and mix gently with a rubber spatula

   

7. 7 Stir until the flour and egg mixture are completely mixed and there are no lumps

   

8. 8 At this time, you can beat the egg whites. Use a whisk to beat the egg whites until they are in the shape of fish-eye bubbles. Add 1/3 of the fine sugar

   

9. 9 Beat the egg whites until they start to thicken, then add 1/3 sugar

   

10. 10 Continue beating until lines appear on the surface of the egg whites, then add the remaining 1/3 of the sugar

    

11. 11 Continue beating until the egg whites can pull out curved sharp corners when you lift the whisk, indicating that they have reached the level of wet foaming. At this time, you must continue beating

    

12. 12 Beat the egg whites until they can form a small, upright peak, which means it is in a dry foaming state.

    

13. 13 Add 1/3 of the egg whites into the egg yolk batter, and use a rubber spatula to gently stir up and down

    

14. 14 After mixing evenly, pour all the egg yolk paste mixture into the container containing the egg white paste, and use the same technique to stir up and down until completely uniform

    

15. 15 The mixed state should be relatively thick and uniform, light yellow

    

16. 16 Pour it into the cake mold, smooth it out, and shake twice to knock out the big air bubbles inside

    

17. 17 Put in the preheated oven, 160 degrees, about 50 minutes-1 hour

    

18. 18 After baking, take the cake out of the oven and immediately invert it on a cooling rack until it cools before unmoulding

    

19. 19 When demoulding, use a knife to gently draw a circle along the inner edge of the mold and you can easily remove it

    

20. 20 You can eat it after cutting it into pieces, or you can use it to make various decorated cakes and mousse cakes