6 inch chiffon cake base
Overview
Chiffon cakes don’t grow very tall every time, you have to try your luck! For example, the freshness of the eggs will also affect the whipping of the meringue. Although the base of this cake has many bubbles and is not particularly delicate, it is definitely the first cake in the new year and has the highest growth. It is called the step by step cake! Ask for good luck!
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Ingredients
Steps
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Weigh the materials to be used
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Low score sieving
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Sieve again
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Add 40 grams of water and 35 grams of salad oil to the egg yolks and mix well
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Sift in the flour and mix well
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Mix well and set aside to rest
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Start preheating the oven to 150 degrees
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Remember to make egg whites in a clean basin that is free of oil and water,
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Beat the egg whites until foamy, then add sugar and beat
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Add sugar for the first time and beat at medium speed
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Add the white sugar and rice three times. After adding the white sugar, check the degree of whipping of the meringue
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If it’s not ready yet, continue to whip and add two drops of white vinegar
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The meringue becomes very delicate
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Check the degree of whipping of the meringue again, if there is a curved hook
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Use a spatula to scrape the egg whites from the side of the basin into the middle and add cornstarch
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Beat at low speed again for 1 minute and the meringue is ready
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Use a spatula to fold in one-third of the egg yolk batter.
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Keep stirring
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The egg yolk paste is very smooth.
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Pour into 6-inch mold and level
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Put it in the preheated oven and bake on the second level at 140 degrees for 20 minutes.
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The cake grew very fast, it was already one level taller,
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Lower the heat to 120 degrees and bake for 60 minutes
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When the cake shrinks, it's ready. Take it out of the oven and let it cool down to remove it from the mold
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Really one level above the mold.
