Chiffon cake

Overview

Since I started baking cakes, I have brought many people into the baking pit. Everyone asked me how to bake cakes, so I just wrote a recipe here

Tags

• baking
• corn oil
• decorate with sprinkles
• egg
• low gluten flour
• raisins
• sugar in egg yolk
• vinegar
• white sugar in egg white
• milk
• salt

Ingredients

Steps

1. 1 I forgot to take a family photo and corn oil

   

2. 2 When separating egg yolks and egg whites, don’t trust your skills too much. Be sure to separate them one by one in a small bowl to make sure there is no yolk in the egg whites

   

3. 3 Add 60g oil, 80g milk, half a spoonful of salt (half the amount used for cooking) and 10g sugar to the egg yolks, stir evenly

   

4. 4 Sift in 100g of low-gluten flour

   

5. 5 Mixed well

   

6. 6 Let’s start beating the egg whites. Congratulations to those who have an electric one. If you only have a manual one, please grab a man first

   

7. 7 Adding a few drops of white vinegar is said to remove the alkalinity of the protein and make the egg white paste more stable

   

8. 8 After beating to this level, start adding sugar

   

9. 9 Add 45g of white sugar in three batches and continue to beat at low speed

   

10. 10 Wet foaming: Lift the egg beater and place it horizontally. The egg white paste can form a triangle but the corners are curved. This is not enough. You must continue

    

11. 11 Beat until the whisk is lifted sideways and the egg white paste has a sharp triangle. This is dry foaming

    

12. 12 The egg white paste looks like this when scooped out

    

13. 13 Add one-third of the egg white batter to the egg yolk batter

    

14. 14 Pour the well-mixed egg yolk paste into the remaining egg white paste

    

15. 15 Mix evenly up and down without making circles

    

16. 16 Pour out half and mix in the raisins

    

17. 17 First add half of the cake batter without raisins

    

18. 18 Then pour in the cake batter mixed with raisins, so that the raisins will not sink to the bottom

    

19. 19 Put it in the oven at 140°C for 30 minutes (each oven has different temperaments, find out for yourself) until the surface of the cake is slightly yellow (see the picture below); if it is a six-inch cake embryo, it will take about 70 minutes

    

20. 20 After baking, turn it upside down and let it cool (I forgot to take a photo), this is what it looks like when turned over

    

21. 21 Finally, add the cream (we’ll talk about the cream in the next episode), add raisins and small sugar granules