Chiffon Layer Cake

Overview

Last month, I participated in the wonderful food sharing activity of Autumn Harvest and was lucky enough to win the Golden Crown Award. I was so excited to see my name on the list! Thank you Gourmet World for the opportunity to participate and win! Thank you to all those who support and encourage me! Yesterday I received the event prize ACA Smart Electric Oven, with a 33L golden capacity, which is especially suitable for home use. There is also a smart one-touch menu. Just select the button and the temperature and time are determined by the oven with one click. Even novices can easily enjoy baking, barbecue and other delicacies. After receiving it, I wanted to make a chiffon cake with one click. The effect was really good, and the temperature control was super accurate. I was also worried that the top of the cake would be too heavily colored, so I covered it with tin foil after baking for 20 minutes. However, the color on top turned out to be too light. Haha, it is easiest to leave it to the oven, and the effect is also the best.

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• egg
• grapeseed oil
• hawthorn sauce
• whipping cream
• white sugar
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Separate the egg yolk and protein, add grapeseed oil to the egg yolk and mix thoroughly until combined

   

2. 2 Add 10 grams of sugar and mix well

   

3. 3 Add yogurt

   

4. 4 Stir thoroughly

   

5. 5 Sift in low-gluten flour and mix into egg yolk paste

   

6. 6 Add a little lemon juice to the egg whites

   

7. 7 Beat the egg with a mixer at low speed until it forms big bubbles. Add about 20 grams of sugar

   

8. 8 Continue beating at low speed until foamy and add 20 grams of sugar

   

9. 9 Continue to beat until the foam is fine, add the last 20 grams of sugar and then turn to high speed and beat

   

10. 10 Beat at high speed for about 2 minutes, then turn to medium speed for about 2 minutes, and finally beat at low speed until stiff peaks form, that is, when you lift the whisk and form a straight triangle

    

11. 11 Take 1/3 of the egg white and add it to the egg yolk paste

    

12. 12 Mix evenly by stirring

    

13. 13 Pour the mixed egg yolk paste into the remaining egg whites

    

14. 14 Still using the stirring technique to mix evenly

    

15. 15 Pour into a 6-inch round mold

    

16. 16 Start the oven, select the cake function, the default is 50 minutes, the oven will make a roaring sound when it is preheated to the temperature

    

17. 17 Place in the preheated oven, the amount in the recipe is for 2 6-inch pieces,

    

18. 18 After the process is completed, the cake is ready to be baked. I covered it with tin foil halfway, but the color on the surface was not enough. It is recommended that you bake it directly without covering it for better results

    

19. 19 Turn upside down to cool and then unmold

    

20. 20 I didn’t want to make too much cream, so I divided the cake into four, took two portions, and cut them into 3 slices. Spread hawthorn jam and whipped cream on the cake slices respectively, and pipe a flower shape on the top

    

21. 21 Finally, just put them together