Homemade by Crawling Shell, incredibly soft chiffon cake
Overview
Last time I was browsing baking recipes, I saw someone writing chiffon cake as majestic cake, which made me happy. I'm thinking about making a majestic cake too!
Tags
Ingredients
Steps
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Prepare all ingredients
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Separate the egg whites and egg yolks into two egg-beating basins. There should be no water or oil in the egg white basins (in order to save time, the oven can also start to preheat at the same time)
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Add oil to egg yolk and mix well
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Add milk and mix well
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Sift in the low flour and stir until fine and without any particles
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Add the powdered sugar to the egg whites and beat with an electric mixer. Add the sugar in two batches and beat until dry peaks form
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Add the meringue to the egg yolk paste in three batches and stir evenly. Use cutting or stirring techniques to mix. Do not rotate and stir, as this will defoam the egg whites
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Pour the cake batter into the mold (the mold must not contain water or oil), and shake it twice in a free fall at a height of 20cm to shake out the big bubbles in the cake batter. At this time, the oven has been preheated. Place the mold directly on the bottom shelf of the oven at 110 degrees for 85 minutes (now you can clean up the kitchen, wash the laundry and watch TV and wait quietly)
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After baking, shake it twice at a height of 20cm, then turn it upside down immediately to cool
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After cooling, remove from the mold and the "Wei" style cake is ready! I distributed them directly to my friends~ (Hahaha, now I can’t change my mind at all. In fact, the "Wei" style cake is not bad~)
