8-inch chiffon cake (improved Jun’s recipe)

Overview

0 failed attempts! Qi Feng: A must for beginners to learn baking. I believe many people have failed many times before! But it doesn’t matter, this recipe will bring confidence. If you want to learn Qifeng in this lesson, please read carefully all the steps and tips of the recipe. If you don't succeed, first of all, don't think there is something wrong with this recipe. You must know that others can succeed, and check your own operations! It is strongly recommended not to do it quickly without reading the recipe.

Tags

• baking
• chiffon cake
• cake flour
• corn starch
• egg
• salad oil
• vanilla powder
• coarse sugar
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare the materials first

   

2. 2 Use an egg separator to separate the yellow and white of the eggs (the container containing the egg whites must be oil-free and water-free, focus on this step)

   

3. 3 Add a few drops of lemon juice (or 1/8 teaspoon of white vinegar) to the egg whites, beat with an electric egg beater at low speed until rough foam forms, add all the coarse sugar (48g) at one time. (Some recipes add three times, but I tried the same method twice)

   

4. 4 Gradually accelerate to high-speed beating, and while beating, use the whisk to quickly draw large circles around the inside of the bowl (3 circles per second) until the whisk stops and can pull out a curved and drooping sharp corner. Turn to medium speed to beat, and continue to make rapid circles while beating. At the same time, turn the bowl 60 degrees counterclockwise every 3 seconds. Remember to stop at any time to observe the state of the egg whites, until the egg whites harden and you can pull out short, upright sharp corners with a slightly curved head. At this time, open the oven and preheat it to 160 degrees

   

5. 5 Add milk (36g), oil (32g), caster sugar (24g), salt (1g), and vanilla extract (1g) to the egg yolks, stir evenly with a spatula (the time should be about 5 seconds) as shown.

   

6. 6 Then add the sifted flour and stir until the flour and egg yolk paste are completely mixed

   

7. 7 First add 1/3 of the egg whites into the stirred egg yolk paste, use a spatula to scoop up the batter at the bottom, and stir from bottom to top until even. Then pour the egg yolk paste back into the remaining egg whites and stir until smooth and thick

   

8. 8 Pour the mold into the mold, hold the mold in the air and turn it left and right a few times to knock out the big bubbles inside. Insert a toothpick into the batter and gently make Z-shape strokes to eliminate the bubbles, then use a spatula to smooth the surface)

   

9. 9 Place in the middle and lower layers of the oven, turn on the upper and lower heat, and bake at 150 degrees for 30 minutes (reference temperature, please refer to the temperature of your own oven. I use Changdi CRTF32G here, and the temperature is easy to control)

   

10. 10 After baking, take it out 10cm from the table and drop it vertically. The bottom of the mold will touch the ground. After dropping it 5 times, let it sit for 8 minutes. Use a long knife to gently scrape along the inside of the mold (to facilitate demoulding)

    

11. 11 Place on the grill (open side down) to cool and then unmold, as shown in the picture

    

12. 12 The tips above are equally important, you can see them by scrolling down