Classic chiffon cake

Overview

Spring is warm and the flowers are blooming and the sun is shining brightly. Thank you to the God of Luck for coming this spring and giving me the honor to be a trial user of Dongling Oven! When I received the new DL-K30A oven from Dongling Electric, I was immediately moved by the appearance, but the powerful inside has completely captured my heart! 28 liters of golden capacity, 25 smart menu items, one-degree temperature difference control, convenient and fast! Why baking has become so easy, because of it - Dongling DL-K30A oven! Today we are going to make a classic chiffon cake. Chiffon cake is the transliteration of English Chiffon Cake. It is a sponge cake type with a very light texture. It uses vegetable oil, eggs, sugar, flour and baking powder as basic materials. Since vegetable oil is not as easy to foam as butter (which is used in traditional cakes), it is necessary to beat the egg white into a foam to provide enough air to support the volume of the cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very moist and does not harden as easily as traditional butter cakes. The cream cakes we usually eat usually use chiffon as the cake embryo! This is a favorite of mine and the kids too!

Tags

• baking
• children
• birthday
• corn oil
• egg
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks. The capacity of the egg whites should ensure that there is no water or oil, and there should be no egg yolk residue. Mix the milk and corn oil evenly (no oil stars can be seen)

   

2. 2 Add sifted low-gluten flour and mix evenly (it’s OK if you can’t see any flour)

   

3. 3 Add 3 egg yolks at a time into the batter and mix well (don’t be afraid of gluten, low-gluten flour is not that fragile);

   

4. 4 Beat the egg whites until stiff peaks form, and lift the whisk head to form small upright corners;

   

5. 5 Add 1/3 of the beaten egg whites into the egg yolk batter, mix evenly by cutting and stirring, pour the mixed batter into the remaining egg whites and mix evenly by cutting and stirring again, pour the evenly mixed batter into the mold, smooth the surface with a spatula, pick up the mold and knock it on the counter a few times to shake out big bubbles

   

6. 6 On the lower floor of the oven, select the DIY mode and bake at 160 degrees for 45 minutes. Take out the baked cake and turn it upside down to cool down and remove from the mold.

   

7. 7 The finished product is out, delicate and soft

   

8. 8 Yogurt mousse cake made with heart-shaped chiffon