Original chiffon cake

Overview

Chiffon cake is said to be a mad cake among baking enthusiasts. Many baking enthusiasts have headaches when it comes to chiffon cakes. It is said that you need to go through seven madnesses to succeed. In fact, chiffon cakes are an entry-level Western pastry among cakes. The steps may seem simple and not too many, but every step of making must be in place, which will affect the success or failure of the final result.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• cake flour
• egg
• sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Separate the egg whites and egg yolks, add 5 grams of sugar to the egg yolks and stir evenly.

   

3. 3 Add 30 grams of vegetable oil to the egg yolks.

   

4. 4 Add 35 grams of milk to the egg yolks.

   

5. 5 Sift the flour and add to the egg yolks.

   

6. 6 Stir evenly as shown.

   

7. 7 Put the egg whites into a clean, water-free and oil-free egg-beating plate and beat until the egg whites form large bubbles.

   

8. 8 Add 30 grams of sugar in three batches and beat until dry.

   

9. 9 Add one-third of the meringue into the egg yolk batter, and use the stirring method to fold from the bottom to the surface, and mix evenly.

   

10. 10 Add another third of the meringue and mix evenly in the same way.

    

11. 11 Mix everything and pour it into the remaining meringue.

    

12. 12 Continue to stir until the egg whites and yolks are evenly mixed.

    

13. 13 Pour into the mold, smooth and shake twice to shake out any big air bubbles.

    

14. 14 Place in the middle and lower rack of the oven at 135 degrees for 20 minutes.

    

15. 15 Take out immediately after baking.

    

16. 16 Place upside down on a drying rack and wait until cool to unmold.