Swan chiffon cake

Overview

Chiffon cake is a kind of cake made by beating egg whites. It is the transliteration of chiffoncake, but just by looking at the name, you know that it is a delicate and soft cake as silk. Although chiffon cake is delicious, it is not easy to make successfully. Whipping of egg whites, correct mixing and baking temperature are crucial to the success of chiffon cake. This swan chiffon cake is based on the bare chiffon cake and is simply decorated with cocoa powder, powdered sugar and sugar beads. White, gold, brown and yellow are harmoniously matched together, making the cake more exquisite.

Tags

• baking
• chiffon cake
• cake flour
• cocoa powder
• egg
• sugar beads
• sunflower oil
• fine sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Weigh the ingredients and set aside. This ingredient is a 6-inch aluminum cake grinder.

   

2. 2 Using two clean, oil-free large bowls, carefully separate the egg yolks and whites (one of them is a double-yolk egg, so three eggs have four yolks), and be sure not to leave the yolks in the whites.

   

3. 3 Add 10 grams of powdered sugar to the egg yolks and mix evenly with a hand mixer.

   

4. 4 Add the sunflower seeds to the egg yolks in three batches and mix well. Then add milk and mix well.

   

5. 5 Sift the flour into the egg yolks, mix evenly with a manual egg beater, then use a spatula to scrape off the batter adhering to the edge of the bowl and stir together evenly.

   

6. 6 The mixed batter is uniform and has no particles, and it will flow down when scraped with a spatula.

   

7. 7 Squeeze a few drops of lemon juice into the egg whites and stir with an electric whisk. (Reminder: You can preheat the oven at this time)

   

8. 8 When fish-eye bubbles appear, add one-third of the fine sugar and continue beating.

   

9. 9 When fine bubbles appear, add another third of the fine sugar and continue beating.

   

10. 10 When lines appear, add the remaining caster sugar and continue beating.

    

11. 11 Lift the egg beater vertically, and small upright corners appear on the surface of the egg whites, indicating that the egg whites have been beaten in place.

    

12. 12 Put one-third of the egg whites into the egg yolk paste, turn the bowl with one hand, and use the other hand to use a spatula in a J-shape to quickly mix evenly up and down. The movements should be brisk.

    

13. 13 Pour the mixed egg yolk paste into the egg whites, turn the bowl with one hand, and use a spatula with the other hand to quickly stir up and down in a J shape to mix evenly. Do not stir in circles to prevent defoaming.

    

14. 14 Pour the batter into the mold from a height of 15 cm, smooth it with a spatula, and shake the mold twice to release large bubbles. Do not shake too hard. You can use a toothpick to prick the bubbles on the surface.

    

15. 15 Quickly put the mold into the oven and bake it at 150 degrees Celsius for 30 minutes, then turn the heat up to 170 degrees Celsius and bake at 150 degrees Celsius for another 20 minutes. (Each oven is different, baking time and temperature are for reference only)

16. 16 After baking, shake it to release some residual heat, then place it upside down on the drying net to keep the air flowing underneath. Leave for at least two hours to cool completely before unmoulding.

    

17. 17 Trace the outline of the swan on the cardboard and cut it out. Cut another 6-inch hollow circle the size of the mold.

    

18. 18 Place the round paper piece on top of the cake and sprinkle an even layer of cocoa powder.

    

19. 19 Place the swan outline paper piece and sprinkle a layer of powdered sugar to cover the color of the cocoa powder. Do not sprinkle too much. Be careful not to move the paper to prevent the image from being spent.

    

20. 20 Sprinkle golden sugar beads next to the swan pattern and tie it with a golden rope. It would be better if there is a ribbon.

    

21. 21 Appreciate the finished product.