Chiffon cake
Overview
I am a newbie in baking, and my debut in the oven is chiffon cake. Because I don’t like to waste ingredients, I always do my homework before making it. Personally, I think the bowl containing the egg whites must be oil-free and water-free. Just whip the egg whites into place. When mixing the egg whites, be careful not to draw circles to avoid defoaming. Move quickly but be gentle. The last thing is the baking temperature and level, which must be mastered, because the temperature of each oven is different, and some things cannot be copied. After the cake is baked, be sure to turn it upside down and let it cool. Unmold it after it is completely cooled.
Tags
Ingredients
Steps
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Separate the egg yolks and proteins, put them into oil-free and water-free containers, add 10 grams of white sugar and 20 grams of corn oil.
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Use a hand mixer to mix until completely combined.
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Add 20 grams of milk and mix well.
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Add the flour and cornstarch sifted twice.
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Use a whisk to mix the egg yolk batter evenly with irregular movements. Set aside the mixed egg yolk batter for later use.
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Squeeze a few drops of fresh lemon juice into the egg whites.
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Add 30 grams of sugar in 3 batches and beat the egg whites into dry peaks.
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Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
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Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.
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Use the same technique to gently stir up and down until the egg white and egg yolk paste are fully mixed.
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Pour the mixed cake batter into a 6-inch mold and shake it twice on the table to knock out the big air bubbles inside.
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Heat up and down to 150 degrees, middle and lower levels for 45 minutes. After baking, take it out and immediately invert it on a wire rack to cool.
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After completely cooled, unmold with your bare hands. (No cake crumbs)
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Cut. Take a look.
