Milk Chiffon Cake
Overview
The chiffon cake has a puffy texture and high moisture content; it has a moist texture and a light taste, which I have always liked. The kitchen can be chaotic every time you bake. I didn’t do much baking, but I had a lot of household items. If it weren’t for the motivation given by my children, I, who have a strong procrastination problem, really wouldn’t want to do it~ But for the sake of my children and the fun of baking, I can withstand these hardships.
Tags
Ingredients
Steps
-
Eggs (3) Easy Baking Cake Flour (60g) White Sugar (48g) Accessories Corn Oil (30g) Milk (38g) Baking Powder 1 tsp White Sugar 16g (Add to egg yolk) 32g White Sugar (Add to egg white)
-
Separate the egg white and egg yolk first.
-
Mix egg yolks and caster sugar.
-
Mix with a whisk.
-
The color of the egg yolk becomes lighter and thicker. Add the corn oil to the egg yolks in three batches and beat.
-
Add milk and stir gently until evenly mixed.
-
Sift in cake mix and baking powder.
-
Use a rubber spatula to stir evenly without dry powder particles to form an egg yolk batter.
-
Wash the egg yolks from the whisk. Use an electric mixer to beat until it reaches a coarse foam; add 1/3 of the fine sugar.
-
Continue beating and add remaining sugar in two batches.
-
Whisk the egg whites until they form dry peaks; when the whisk feels resistance, lift the whisk and the egg whites will form straight peaks.
-
Pour one-third of the egg whites into the egg yolk bowl and stir evenly from the bottom up.
-
Pour the mixed batter into the remaining egg whites. Continue to stir evenly again.
-
Pour the cake batter into a six-inch chimney cake mold and shake the mold a few times on the countertop to release large air bubbles.
-
Turn the oven on the middle layer of the oven, 140 degrees, for 50 minutes! My oven is on ACA’s automatic cake mode which is very convenient.
