Eight-inch chiffon cake
Overview
Every time I make a cake, I use my own recipe. Although the operation of chiffon cake is simple, whether the meringue is beaten properly and the baking temperature are also critical. Whether the finished cake is not collapsed, has the right color, is soft and non-sticky, and is sweet and not greasy, each step cannot be ignored.
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Ingredients
Steps
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First make the egg yolk paste: add milk, powdered sugar (only powdered sugar is left in my house today), and salt in an oil-free and water-free basin and stir evenly.
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Add corn oil and mix well.
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First sift the flour through a fine sieve.
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Add some flour and mix well.
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Continue to add the remaining flour and mix well.
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Add 5 egg yolks and continue to mix in a zigzag pattern.
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The egg yolk paste is finished.
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Separate the whites of 5 eggs.
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Beat until coarse and add 1/3 powdered sugar.
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Beat until fine foam forms, then add 1/3 powdered sugar, while adding a few drops of white vinegar and continue stirring.
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Beat until thick and add the last 1/3 of the powdered sugar and continue beating.
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Beat until sharp and angular.
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The meringue is finished.
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Add 1/3 of the meringue to the egg yolk batter and mix evenly.
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Add 1/3 of the meringue to the egg yolk batter and mix evenly.
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Pour the remaining meringue into the egg yolk batter and mix evenly.
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The cake batter is finished.
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Pour the cake batter into an eight-inch cake mold and knock out any air bubbles.
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Preheat the oven for 10 minutes in advance and bake at 145 degrees for 60 minutes.
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Place the baked cake upside down on the grill to cool.
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The eight-inch chiffon cake is completely unmoulded, does not collapse, is soft and delicate.
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Take a photo from a distance and prepare it for decoration. Your family likes to eat naked cakes, so just taste it (without decoration).
