How to make 8-inch chiffon cake
Overview
Chiffon cake is the transliteration of English Chiffon Cake, which belongs to the basic type of sponge cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very moist and does not harden as easily as traditional butter cakes. Therefore, it is more suitable for cakes that need to be refrigerated. Chiffon cake also contains less saturated fat. However, due to the lack of rich flavor of butter cake, chiffon cake usually requires rich juice, or adding chocolate, fruit and other ingredients. The history of blood and tears of chiffon cake: I have made chiffon cake almost 6 times, but I haven’t eaten a few pieces. After I made it successfully, I sent it from door to door. I felt happy when I heard the compliment. The first time I made it, it was not as difficult as some people said. It was easy to dent, not rise, and tasted bad. But after I succeeded, I thought that was it? ! That's SOEAZY! After several repeated experiments, today I finally made a chiffon cake with better quality.
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Ingredients
Steps
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Preparation materials: 85g low flour, 90g white sugar, 5 eggs, 5 cooking oil, 40g milk, 40g baking powder, 1g cream of tartar, 3g egg beater, stainless steel basin*2 scraper, egg white separator, flour sieve, 8-inch live bottom cake mold
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Separate the egg yolk and egg white into two basins. The basin containing the egg white must be free of oil and water. A little egg yolk cannot be mixed into the egg white, but a little egg white can be mixed into the egg yolk. (Once there is water, oil or egg yolk protein in the egg white basin, it will not be beaten).
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Beat the egg yolks with a spatula or a manual egg beater. Do not beat them, just let them stand. Add 40g milk, 40g oil, 30g white sugar, and 1g baking powder to the egg yolk, mix well.
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Sift in 85g of low-gluten flour. Be sure to use a sieve, otherwise there will be many small lumps in the flour and it will be difficult to stir evenly.
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Stir all the ingredients in the egg yolk bowl.
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Beat the egg whites until they are thick, add 20g of white sugar, and continue to beat with the electric egg beater at 3-5-7 speeds
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Beat the egg whites until they are like light cream and add the last 20g of sugar. Continue to use the electric mixer at level 3-5 to beat carefully
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Mix well.
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At this time, preheat the oven at 150° for 10 minutes
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Turn the cake to the lower layer, continue to heat up and down, 150°, and lower the layer.
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After 40 minutes, take out the cake and turn it upside down. You must invert it directly after taking it out, otherwise the cake will shrink.
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Finally, remove the mold. Cake success! !
