Chiffon cake

Overview

Chiffon cake has a fluffy texture, high water content, and a moist and elastic texture. It is one of the most popular cakes. There is an alias on the Internet called Qi Crazy Cake. The reason is that after many failures, he was mad at least seven times before he could succeed. I have failed many times, but this is the best one. Let me commemorate it and keep working hard!

Tags

• baking
• chiffon cake
• egg
• low gluten flour
• salad oil
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 The egg yolk is separated from the egg white, and the egg white cannot touch the egg yolk. There is no water or oil in the egg white basin.

   

2. 2 Beat the milk and salad oil evenly until the oil and water are combined, then add the egg yolk and beat evenly.

   

3. 3 First, sift in 2/3 of the low-gluten flour and mix evenly with a manual egg beater until there are no particles.

   

4. 4 Sift in the remaining 1/3 of the flour and mix evenly.

   

5. 5 The egg yolk paste is in the form of a thick paste.

   

6. 6 Add a few drops of white vinegar to the egg whites and beat with an electric egg beater at low speed 1. When the egg liquid forms thick bubbles, add 1/3 of the sugar.

   

7. 7 Use the electric egg beater at medium speed three to continue beating. The bubbles in the egg whites will become fine and the volume will expand to twice its original size, forming a flowing water shape. Shake the egg beater to make it flow.

   

8. 8 Add 1/3 of the white sugar and continue to beat. The egg whites will become more delicate and have some slight lines. When you lift the whisk, the egg whites in the basin cannot stand up and the egg liquid on the whisk will droop. Egg whites are divided into eight portions.

   

9. 9 Add the remaining white sugar and continue to beat. The egg whites will become stiffer and the lines passed by the whisk will become thinner and thinner. Lift the whisk head and the egg whites will be slightly bent. The egg whites in the whisk bowl will stand upright with the peak slightly bent downward. Egg whites are distributed.

   

10. 10 Continue to beat, lift the egg beater, the egg whites on the egg beater head will be slightly short and upright, and the egg whites in the egg beater bowl will stand upright with short peaks. The egg whites are very tender.

    

11. 11 Add 1/3 of the meringue to the egg yolk batter.

    

12. 12 Use a rubber spatula to stir evenly.

    

13. 13 Add the mixed batter to the remaining 2/3 of the meringue.

    

14. 14 Stir evenly until the meringue and egg yolk batter are completely combined to form a cake batter.

    

15. 15 Pour the cake batter into an eight-inch chiffon cake round mold, tap it twice to remove air bubbles.

    

16. 16 Place the mold into the bottom layer of the preheated oven, bake at 140 degrees for 25 minutes, then turn to 170 degrees for another 25 minutes.

    

17. 17 Take out the baked cake, smash it twice immediately, and turn it upside down on the baking rack to cool.

    

18. 18 Unmold the cake after it has cooled completely. First use a knife to draw a circle around the cake, put a cup on the bottom to hold it up, press down around the mold, and then remove the bottom of the mold.

    

19. 19 Finished product picture.