Chiffon cake (6 inches)

Overview

During the early stage of learning cakes in the baking training class, after the teacher gave a demonstration, the students who did not know how to make cakes rushed to buy the ingredients and used school resources to try making them one after another. I don’t know if it’s an oven problem or other reasons; I added tartar powder and shortening according to the teacher’s recipe; when the cakes came out of the oven, cracking and collapse occurred without exception, rather than minor shrinkage. Because the school had too many people and few ovens, I didn’t have the chance to try it. So after I came back, I tried making a chiffon cake according to the same method as before, without adding tartar powder or shortening at all. The effect was still the same as what I made before; although there were some cracks on the surface, it was very high and there was no collapse at all!

Tags

• baking
• children
• birthday
• canola oil
• corn starch
• egg
• low gluten flour
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Add 15 grams of sugar to the egg yolks

   

2. 2 Stir evenly with a spatula until the sugar is completely dissolved

   

3. 3 Pour in milk and mix well

   

4. 4 Pour in canola oil and mix well

   

5. 5 Sift in low-gluten flour and cornstarch

   

6. 6 Use a spatula to stir evenly until thick

   

7. 7 Add a little salt and lemon juice to the egg whites

   

8. 8 Beat the fish at slow speed until it is thick and add 35 grams of sugar in three batches

   

9. 9 Beat the fish at slow speed until it is thick and add 1/3 sugar

   

10. 10 Turn to medium speed and beat until there are textures, pour in the most sugar

    

11. 11 Turn to high speed to beat. When you feel obvious resistance, turn to medium speed to beat until firm. Turn off the power and lift up the whisk to lift the sharp corners

    

12. 12 Take 1/3 of the egg white batter and put it into the egg yolk batter

    

13. 13 After mixing evenly, pour it back into the protein paste

    

14. 14 Using the same mixing technique, stir until smooth

    

15. 15 Pour into a 6-inch mold with a loose bottom and shake it a few times to release any excess air bubbles

    

16. 16 Put it into the lower shelf of the preheated oven: adjust the upper and lower heat to 150 degrees, bake for 50 minutes, turn to 165 and bake for 3 to 5 minutes for coloring

    

17. 17 When the time is up, shake it gently after taking it out of the oven, turn it upside down on the baking rack and wait for it to cool