8 inch chiffon cake

Overview

The chiffon cake, which made countless experts mad, cracked, and the failed creation of chiffon no longer appeared. The perfect chiffon cake that does not crack or stagnate is on the baking stage.

Tags

• baking
• afternoon tea
• birthday
• egg yolk
• low gluten flour
• salad oil
• sugar
• milk
• protein

Ingredients

Steps

1. 1 Separate the egg yolks and whites into a basin.

   

2. 2 Add 20 grams of sugar, salad oil and milk to the egg yolks.

   

3. 3 Use a hand whisk to emulsify the egg yolks.

   

4. 4 Add sifted cake flour.

   

5. 5 Mix well.

   

6. 6 Add 60 grams of granulated sugar to the egg whites in three portions.

   

7. 7 Use a Dongling electric egg beater to beat until dry and white, and the egg whites will not fall off.

   

8. 8 Add 1/3 of the meringue to the egg yolk batter and mix evenly with a silicone spatula in a "J" shape. Then pour the egg yolk paste into the meringue and mix evenly.

   

9. 9 Place in an 8-inch cake mold and mix evenly.

   

10. 10 Put it in the oven and bake it at 105 degrees for the upper tube and 130 degrees for the lower tube. The time is 70 minutes.

    

11. 11 During the baking process.

    

12. 12 When baked, turn the cake upside down to dry and unmold.

    

13. 13 Finished product.

    

14. 14 Finished product.