Chiffon cake (6 inches)

Overview

How to cook Chiffon cake (6 inches) at home

Tags

• baking
• afternoon tea
• students
• cake flour
• egg
• oil
• water

Ingredients

Steps

1. 1 Separate egg whites and yolks! Spare

   

2. 2 Add 13 grams of sugar to the egg yolks and mix well

   

3. 3 Add water and stir for 5 minutes until completely emulsified

   

4. 4 Add sifted cake flour

   

5. 5 Mix well!

   

6. 6 Put the egg white in a water-free and oil-free container, and add 33 grams of sugar in three portions! For the first time, add sugar and beat until fish-eye bubbles!

   

7. 7 Add white sugar for the second time!

   

8. 8 Whisk for the second time until the foam is fine and add the remaining one-third of the sugar

   

9. 9 Whisk until a hook appears when you lift the whisk

   

10. 10 Take one-third of the egg white and put it into the egg yolk paste! Mix evenly by cutting and stirring! At the same time, the oven starts preheating to 180 degrees!

    

11. 11 Pour all the mixed egg batter into the remaining egg whites, and mix evenly by cutting and stirring!

    

12. 12 Pour the mixed egg batter into the mold! In the end, the cake batter was relatively thick, and it was poured into the mold intermittently, and it was not easy to flatten. You need to use a knife to smooth the surface! If the cake batter is too thin! Maybe it was not emulsified enough before! Give it a few gentle shakes! The prepared egg yolk paste has no bubbles or pockmarks!

    

13. 13 Place in the oven and lower to 150 degrees and bake for 50 minutes

    

14. 14 Free fall from a height of 14.40 cm! Invert the cake immediately to prevent the cake from shrinking

    

15. 15 Let it cool completely and remove from the mold!