Fresh Cream Chiffon Cake
Overview
Chiffon cake is my favorite cake. I like its light and soft taste. You won’t feel tired after eating a few more pieces. Many novices can’t make chiffon well. In fact, as long as you master the key points of making chiffon, it is very easy to succeed. Today’s fresh cream chiffon cake is a basic chiffon cake with a little light cream. It has a richer texture and a beautiful decorative effect!
Tags
Ingredients
Steps
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Weigh the milk and place the corn oil in a bowl.
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Stir evenly with egg beaters.
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Add egg yolks and continue mixing evenly.
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Sift in cake flour.
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Use the egg beater to stir irregularly. Do not make circles during the stirring process to prevent the batter from forming gluten.
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Add a few drops of lemon juice to the egg whites.
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Use a whisk at medium-low speed to create large foam, then add 1/3 of the fine sugar.
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Turn the whisk to medium-high speed and continue beating until the foam becomes fine, then add 1/3 of the fine sugar.
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Beat until obvious lines appear, and add the remaining fine sugar.
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Beat the egg whites until they are nine times thick, then lift the whisk head up and it will form an upright sharp angle.
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Add 1/3 of the meringue to the batter, and stir evenly using the stirring technique.
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Pour back into the remaining meringue and continue to stir.
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Mix into a fine and even batter.
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Pour it into the mold from a slightly higher place, hold down the chimney, lift the mold, and shake it twice to remove any big bubbles.
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Place in the preheated oven, 150 degrees, middle and lower racks, and bake for 40 minutes.
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After taking it out of the oven, turn it upside down until it has completely cooled before demoulding.
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Weigh out the whipping cream and powdered sugar.
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Score to 10 points.
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Remove the chiffon cake and cut it into pieces. Cut each piece of cake without cutting it to the bottom. Pour in whipped cream and decorate.
