Eight-inch chiffon cake

Overview

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 and the basis for baking various cakes. Making chiffon cake may seem complicated, but in fact the main thing is to beat the egg whites. Once the egg whites are beaten, the cake is half done. I also wrote down other details that need attention. Hope it can provide reference for those who like it😊

Tags

• baking
• breakfast
• cake flour
• corn oil
• egg
• pure milk
• sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Prepare two stainless steel basins, oil-free and water-free. Separate 5 egg whites and yolks, making sure there is no yolk in the whites

   

2. 2 Add 40 grams of pure milk, 40 grams of corn oil, 20 grams of sugar, and one gram of salt to the egg yolks and mix well

   

3. 3 Sift in 90 grams of low flour, stir until there are no lumps and set aside

   

4. 4 Start beating the egg whites and add a few drops of white vinegar into the egg whites. Use an electric mixer to beat at low speed until coarse foam appears, add 20 grams of sugar and continue to beat (at this time, the oven will start to preheat at 140 degrees)

   

5. 5 Beat until a fine foam is formed, then add 20 grams of sugar and continue to beat

   

6. 6 Beat at medium speed until there are obvious lines. When you lift the egg beater, the egg whites will not be straight and will bend. Add the last 20 grams of sugar and continue to beat

   

7. 7 Start beating at high speed until the egg whites become shiny and creamy. When you lift the egg beater, it has an upright sharp corner. When you turn the egg beater upside down, it will not bend. The egg whites are ready

   

8. 8 Put one-third of the meringue into the bowl containing the egg yolk paste, and stir evenly

   

9. 9 Take another third and mix well

   

10. 10 Pour the mixed egg yolk batter into the remaining meringue and stir until smooth and without lumps

    

11. 11 Pour the mixed batter into an eight-inch cake mold, tap it gently on the table a few times to pop out any big air bubbles

    

12. 12 Put into the preheated oven, middle and lower layers, heat up and down to 140 degrees for 40 minutes; then turn to 155 degrees for 20 minutes for coloring (pay attention when baking and adjust according to the specific conditions of your own oven)

    

13. 13 Immediately after taking the cake out of the oven, slam it on the table several times

    

14. 14 Then flip it upside down on the grilling net, leaving the bottom of the grilling net empty. Wait until the cake is completely cool before you can unmold it

    

15. 15 Demold

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product