Basic chiffon cake

Overview

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. Chiffon cake has a puffy texture, high moisture content, light but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• corn oil
• grass eggs
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all ingredients after weighing. Sift the low-gluten flour once.

   

2. 2 Beat the egg whites and egg yolks in two separate large bowls. The large bowls must be completely clean, water-free and oil-free.

   

3. 3 Stir the egg yolks evenly with a hand whisk, then pour in the amount of corn oil in 3 batches, stirring evenly each time.

   

4. 4 Pour in the milk and stir evenly.

   

5. 5 Sift the low-gluten flour into the egg yolk paste

   

6. 6 Use a silicone spatula to stir the batter from bottom to top until it is smooth and has no lumps. Set aside.

   

7. 7 Under the protein basin, there is a basin filled with warm water of about 40 degrees. Beat the egg whites with a mixer on low speed.

   

8. 8 Beat the egg whites until they form large vinegar bubbles, add a few drops of lemon juice.

   

9. 9 Pour in the sugar in 3 batches and continue beating at medium-high speed. (Reminder: You can preheat the oven at this time)

   

10. 10 Beat until stiff peaks form. Lift the egg beater until both sides have straight peaks.

    

11. 11 Take 1/3 of the egg white and add it to the egg yolk paste

    

12. 12 Use a spatula to stir from bottom to top. Mix the egg batter with your right hand and slowly turn the large bowl left and right. Stir the egg white and egg yolk paste evenly.

    

13. 13 Pour the egg yolk paste back into the egg white basin

    

14. 14 Still stirring the batter up and down. The action bites briskly. The mixed egg batter is delicate and smooth.

    

15. 15 Pour into an 8-inch mold and smooth the surface with a spatula. Shake it a few times on the chopping board to pop the big bubbles.

    

16. 16 Preheated oven. The baking mesh is placed on the middle and lower layers, and the mold is placed on the baking mesh. Heat up and down to 150 degrees for 50 minutes. (The picture shows the state after baking for 10 minutes)

    

17. 17 minutes later.

    

18. 18 After 40 minutes, it has shrunk slightly compared to 30 minutes. (It reached its highest level around 30 minutes in. I was doing other things and forgot to take pictures.)

    

19. 19 The chiffon cake took 50 minutes to bake. After taking it out of the oven, place it upside down on a baking sheet, turn it over and unmold after cooling.

    

20. 20 Look at the tissue after incision.

    

21. 21 The grass eggs are a bit small and the cake does not bake very high.