Chiffon cake

Overview

The first time I invited a friend to my home to share my baked goods, I failed because the egg whites were not completely separated. I felt very embarrassed. After that, I didn’t have the confidence to make chiffon again for a long time. However, foodies who like baking are never afraid of failure. Today is the weekend. I got up early to make chiffon. I strictly followed the steps step by step. Although there was some cracking and collapse, the overall result was very successful. Fruit is added for decoration. After cutting it, the structure inside is uniform and delicate, and it is soft and sweet when you take a bite. Suddenly the whole world feels beautiful! I took Junzi’s recipe as a reference, thank you!

Tags

• baking
• children
• cake
• children's day
• birthday
• egg
• low gluten flour
• fine sugar
• lemon juice
• vegetable oil

Ingredients

Steps

1. 1 Use an electric egg beater to beat the egg whites, and add the fine sugar in three batches until the egg beater is lifted up and an upright sharp corner appears, or it is turned upside down and the egg white foam in the basin does not flow down, which means the egg whites have been beaten successfully.

2. 2 Add 15 grams of fine sugar to the egg yolks, beat with an electric egg beater until white in color and thick, then add corn oil in three batches, beating evenly after each addition.

3. 3 Add sifted cake flour and mix gently. Set aside the prepared egg yolk paste for later use.

4. 4 The separated egg whites should be placed in an oil-free and water-free stainless steel basin to ensure that there is no trace of egg yolk mixed in.

5. 5 Add a few drops of lemon juice to the egg whites, add the remaining sugar in three batches, and beat with an electric whisk. When the egg beater is lifted up and an upright sharp corner appears, or when the egg whites in the basin are turned upside down and the egg whites do not flow down, it means that the egg whites have been beaten successfully.

6. 6 First add one-third of the egg white batter to the egg yolk batter, stir evenly, then pour the whole into the egg whites, cut and mix evenly with a rubber spatula.

7. 7 Pour the mixed batter into the mold and shake it vigorously a few times to knock out the air bubbles.

8. 8 Preheat the oven to 160 degrees and heat it up and down for 50 minutes. After taking it out of the oven, turn it over quickly to prevent collapse.

9. 9 Let it cool slightly before unmoulding it. You can cut it horizontally in the middle and add jam and fruit pieces, or you can put fruits on top. It is both beautiful and delicious!

10. 10 What it looks like after cutting.