Original chiffon

Overview

I have never dared to challenge Qifeng because I heard it is very difficult. This time it was my birthday and I wanted to make a cake for my mother to thank her for giving birth. After consulting many sources and asking friends for advice, I decided to take on the difficult challenge. Who knew it would be successful all of a sudden. It seems that when it comes to things in the world, you can't believe all the rumors. You still have to work hard to challenge yourself in order to have the joy of success. Try your best and have no regrets.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• cake flour
• corn oil
• corn starch
• egg yolk
• sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Separate egg yolks from whites.

   

2. 2 Packed separately in oil-free and water-free containers.

   

3. 3 Mix milk and corn oil evenly.

   

4. 4 Add egg yolks.

   

5. 5 Mix well.

   

6. 6 Add 40g caster sugar.

   

7. 7 Mix well.

   

8. 8 Sift in 45g of low flour.

   

9. 9 Mix well.

   

10. 10 Sift in 40g of low flour.

    

11. 11 Mix well.

    

12. 12 Use an electric egg beater at low speed to beat the egg whites into large foam, add 20g of fine sugar and corn starch (to facilitate whipping).

    

13. 13 Continue to beat at low speed until smooth and add 20g of fine sugar.

    

14. 14 When whipping at high speed to wet peaks (the egg whites at the front of the whisk are long and curved), add the remaining sugar and continue whipping at high speed until dry foam (the egg whites at the front of the whisk are short and pointed, and if the egg whites are turned upside down in the bowl, the protein paste will not flow).

    

15. 15 Add 1/3 of the egg white batter to the egg yolk batter.

    

16. 16 Use a spatula to cut and mix evenly.

    

17. 17 Pour the egg yolk batter back into the egg white batter.

    

18. 18 Continue to chop and mix evenly.

    

19. 19 The mixed cake batter is fine and sticky.

    

20. 20 Pour the cake batter into an 8-inch removable bottom cake mold and shake vigorously a few times to release large air bubbles.

    

21. 21 Put the cake into the preheated oven, middle layer, bake at 110°C for 30 minutes, then 100°C for 30 minutes, then turn to 140°C for 30 minutes, 110°C for 25 minutes.

    

22. 22 Drop the mold forcefully to achieve vibration. Turn upside down on the grill and let cool naturally.

    

23. 23 After demoulding, the original chiffon can be eaten directly or made into various cream cake bases.