Vanilla chiffon cake (6 inches)

Overview

Chiffon cake is the most test of oven temperature. High or low temperature will affect the appearance and taste of the finished cake, so of course the first oven test is to bake chiffon cake. This time I baked a vanilla chiffon cake, using a DIY program, which means you set the time and temperature yourself. Facts have proved that the finished product from this oven is very good, with even and accurate baking temperature. Okay, here’s how to do it…

Tags

• baking
• little fresh
• children
• afternoon tea
• fast food
• egg
• low gluten flour
• vanilla extract
• fine sugar
• lemon juice
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 To make the egg yolk paste first, first separate the egg whites and egg yolks and put them into two oil-free and water-free basins.

   

2. 2 First add vegetable oil to the egg yolk basin and mix well.

   

3. 3 Then add a few drops of water and vanilla extract and mix well.

   

4. 4 Sift the cake flour.

   

5. 5 Add sifted low-gluten flour and salt to the egg yolk batter basin and mix well.

   

6. 6 Set aside the mixed egg yolk batter.

   

7. 7 Then beat the egg whites, add a few drops of lemon juice to the egg white bowl and start beating.

   

8. 8 When the egg whites form large fish-eye bubbles, add 1/3 of the fine sugar and continue beating.

   

9. 9 When beating until there are many dense fine bubbles, add 1/3 of the fine sugar and continue beating.

   

10. 10 When the egg whites are beaten to wet peaks (that is, when the egg whites are lifted up and the egg whites become long hooks), add the last 1/3 of the fine sugar and continue to beat.

    

11. 11 Finally, when the protein paste is beaten to dry peaks (that is, when the egg beater is lifted, the protein paste will be in the state of short, upright, sharp corners), the protein paste is completed.

    

12. 12 Then use a spatula to scoop 1/3 of the whipped egg white batter into the egg yolk batter bowl and mix evenly.

    

13. 13 Then scoop all the egg white batter into the egg yolk batter basin, use a spatula to cut and mix (that is, hold the basin with your left hand, hold the spatula in your right hand and mix from two o'clock to eight o'clock, turn the basin with your hands while mixing, remember to pick it up from the bottom of the basin every time) to mix the cake batter.

    

14. 14 Pour the mixed egg yolk paste into the mold from a height of 20cm in the air, then hold the edge of the mold with both hands, shake it downwards from 10cm twice to knock out the big air bubbles inside, and place it in the baking pan.

    

15. 15 Then put the cake into the bottom layer of the Dongling K30A electronic oven preheated to 140 degrees and bake for 35 minutes.

    

16. 16 Immediately after baking, take the cake out, shake it twice after taking it out of the oven to expel the air inside, then place it upside down on the baking rack to cool, then unmold it and place it on a plate to serve.