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. We have little ones at home, so egg cakes are indispensable for a long time. Not to mention the children, I also particularly like the soft texture of chiffon cakes. The cakes without additives are very safe to eat. Cake is so fast compared to bread, so every time the baby wants a snack or we go out, we bake one in a hurry. The cake can be eaten in half an hour. Of course, it needs to be baked larger, and it will be slower if it is baked slowly at low temperature. This time, the six-inch cake made with three eggs cost only two or three yuan. It was simple and quick.
Tags
Ingredients
Steps
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Raw materials
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Separate the yolks from the eggs, add 20 grams of sugar, milk and corn oil
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Mix well with a hand mixer
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Add sifted flour
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Use a spatula to make crisscross movements and mix well, do not stir in circles
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Beat the egg whites into an oil-free and water-free container, add 13 grams of sugar and a few drops of lemon juice
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Use an electric mixer to beat at low speed until there are many bubbles
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Add 13 grams of sugar and beat at medium speed until soft peaks form
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Add 14 grams of white sugar and beat at high speed until the bowl can be turned upside down and chopsticks can be inserted firmly
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After mixing the egg yolk paste again, add the beaten egg whites in portions and mix well in a cross pattern
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Mixed cake batter
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Pour into the cake mold and shake a few times to remove any big bubbles
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Wrap it with tin foil, put it in the oven, turn the heat up and down, 180 degrees, and bake for about half an hour. After baking for 5 minutes, cover it with tin foil
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Immediately after baking, turn it upside down and remove from the mold after cooling slightly
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Demold
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Very soft cake
