Mont Blanc Chiffon Cake

Overview

Today I made Montblanc chiffon cake with millet puree. When eating it with millet puree, it has a light millet fragrance, like the taste of autumn! I remember I started learning baking in 2009, and the first cake I made was Junzhi’s 5-egg chiffon cake. When I was baking it, I felt so happy when I saw the cake rising so high! Still thinking: I am the one who succeeds once! When the cake came out of the oven, 5 minutes later, it collapsed into an egg cake... What a shock! I made it again the next day, mixing it carefully. It didn’t collapse at all after it came out of the oven, so I thought it was a success! When it came time to remove the mold, my confidence was completely gone, and there was a big hole in the middle! Then I asked various experts online, and everyone agreed that my oven temperature was too high. The third time I made it, I adjusted the temperature and time, and finally made a successful chiffon cake! After one success, making chiffon has never failed again. The chiffon made is the favorite of the whole family, so novices who have just started to learn how to make cakes, don’t be discouraged, the door to success is waiting for you. There were two reasons why I failed to bake cakes in the past: The first time I mixed the batter, I was impatient and stirred it in circles, which caused defoaming. The second time, the temperature was too high. Junzhi’s oven was 30L and mine was 20L. I used the same temperature and time as him, and the cake baked was definitely a failure. The third time I succeeded, I lowered the temperature and extended the baking time, and the perfect chiffon came out. Many netizens asked me in private messages, why did the baked cake turn out to be an egg cake even though I had successfully whipped the meringue? I think it's just that the foam is defoamed during mixing. When making chiffon cake, the meringue can be beaten until it reaches wet foam. The baked product will be more moist. Books on super moist chiffon cakes always beat the meringue until it is wet. Of course, the recipe in that book always has one or two more egg whites than yolks. I also tried using the regular chiffon formula on wet hair, and it was still successful, but I don’t recommend this to novices.

Tags

• baking
• chiffon cake
• cake flour
• corn oil
• egg yolk
• millet puree
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Separate the egg yolks and beat with a whisk until the color is slightly white

   

3. 3 Add milk and stir to combine

   

4. 4 Add corn oil and stir to combine

   

5. 5 Sift in the low-gluten flour, mix up and down, and gently mix into a fine batter (do not over-mix, the batter will develop gluten)

   

6. 6 Add millet puree and mix well

   

7. 7 Put the separated protein into a deep basin without oil and water, add a few drops of white vinegar, and first use an electric egg beater to beat into rough foam

   

8. 8 Add 1/3 of the sugar and mix at high speed

   

9. 9 Mix until finer bubbles appear, then add the remaining half of the sugar and continue mixing at high speed

   

10. 10 Beat for about 1 minute, add the remaining sugar, and continue mixing at high speed

    

11. 11 Beat until almost ready, then turn to low speed and beat until stiff peaks form (it doesn’t matter if it is always high speed). The whisk can pull out a firm right angle, and the meringue is ready

    

12. 12 Take 1/3 of the meringue and egg yolk paste, use a spatula to stir up and down evenly, do not stir in circles, at this time start preheating the oven to 160 degrees

    

13. 13 After mixing the batter, take another 3 points of the meringue and stir it up and down with a spatula

    

14. 14 Pour all the mixed batter back into the remaining meringue, and use a spatula to fold it up and down evenly

    

15. 15 The mixed batter will be fluffy and delicate

    

16. 16 Pour the batter into a 6-inch mold (hollow or flat mold is acceptable), smooth the surface, lift it up and shake the air bubbles inside a few times

    

17. 17 Put it into the preheated oven, select the cake function, put the middle layer, adjust to 155 degrees, 25 minutes (my oven has a cake function with hot air, please set the temperature according to your own oven)

    

18. 18 After the time is up, pat the surface of the cake lightly with your hands until there is no rustling sound, or insert a toothpick and no batter comes out

    

19. 19 Just take it out and turn it upside down, let it cool before unmoulding it.