Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• baking
• children
• afternoon tea
• egg yolk
• low gluten flour
• salad oil
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Prepare the ingredients, separate the eggs, and add 5 drops of lemon juice to the egg whites.

   

2. 2 Add the granulated sugar to the egg yolks and beat evenly.

   

3. 3 Beat the milk and salad oil until combined, pour into the egg yolks and beat evenly.

   

4. 4 First, sift in 2/3 of the low-gluten flour and mix evenly with a hand mixer until there are no grains.

   

5. 5 Then sift in the remaining 1/3 of the low-gluten flour and mix evenly until it becomes a paste without particles.

   

6. 6 Add caster sugar in 3 batches and beat the egg whites until stiff peaks form.

   

7. 7 Add 1/3 of the egg whites to the egg yolk batter and mix evenly with a rubber spatula.

   

8. 8 Pour the mixed batter into the remaining 2/3 of the meringue, and mix by cutting and folding until the egg whites and batter are completely combined.

   

9. 9 Pour the cake batter into the mold. Gently drop it from top to bottom 3 times to remove air bubbles.

   

10. 10 Place the mold into the preheated oven and bake at 120 degrees Celsius for 45 minutes, then bake at 140 degrees Celsius for 25 minutes (cover with tin foil when it starts to color).

    

11. 11 Take out the baked cake and gently knock it down twice and place it upside down on the baking grid. After cooling, you can unmold it.

    

12. 12 After unmoulding, cut the cake with a serrated knife and it’s ready to eat!