Chiffon Cake – don’t worry if I ramble on about it, just read it!

Chiffon Cake – don’t worry if I ramble on about it, just read it!

Overview

It’s been a long time since I’ve made a chiffon cake. Simple and easy-to-use ingredients, through a wonderful combination, have transformed into a charming flavor. Add homemade vanilla sugar, and the sweet flavor will already come out while it's still in the oven.

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Ingredients

Steps

  1. The materials can make a 6-inch majestic cake. If you want to make an 8-inch cake, please double the materials. Prepare ingredients, weigh cooking oil, and take out fresh eggs from the refrigerator

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 1

  2. In 35 grams of cooking oil, pour 30 grams of milk. Because I used free-range eggs, the egg yolk ratio is higher. To avoid the egg yolk paste being too thin, the amount of milk needs to be reduced. If it is ordinary foreign eggs, the milk needs to be increased appropriately

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 2

  3. Use a hand mixer to mix the oil and milk until evenly mixed

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 3

  4. Sift in 38 grams of low-gluten flour and 7 grams of cornstarch. In order to make the cake softer, in addition to using low-gluten flour, I added 7 grams of cornstarch, for a total of 45 grams

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 4

  5. Just like cooking, mix the flour and liquid evenly until the liquid is no longer visible. Mix the flour and milk first, and then add the egg yolk. It is better to mix than adding the egg yolk first and then sifting in the flour, and there will be no small particles of flour

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 5

  6. Separate the egg white and egg yolk, put the egg white into an empty basin without oil and water, add the egg yolk to the flour paste, stir the egg yolk paste evenly by turning it over from the bottom like a stir-fry

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 6

  7. This is the mixed egg yolk paste, very shiny

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 7

  8. The egg yolk paste should be so thick that it flows down from the spatula and falls into the basin without disappearing immediately

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 8

  9. Begin to beat the egg whites. The basin containing the egg whites must be free of oil and water, and when separating the egg whites and yolks, no egg yolks are mixed in. If there is only a little bit, it doesn't matter, but it is best to separate them cleanly and pinch a little salt with your hands and put them in the basin

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 9

  10. Beat at low speed until coarse foam, add a spoonful of granulated sugar

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 10

  11. Beat at medium speed until no thick foam is visible and the egg whites are already more delicate. Add the second spoonful of granulated sugar

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 11

  12. Beat at high speed until the beater is pulled up and there are small sharp angles hanging down, and the egg whites are more delicate. Add all the remaining sugar and continue to beat at high speed

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 12

  13. Beat until hard peaks form. Pull up the whisk and the sharp corners stand straight. The egg whites are very smooth and smooth, with a reflective feeling. The egg whites are ready. Preheat the oven to 160 degrees

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 13

  14. Take one-third of the egg whites and put them into the egg yolk paste. Stir and mix evenly like cooking. The proportions of the egg whites and egg yolks are different and it will be difficult to mix. Take the egg whites and mix them with the egg yolk paste so that they have a similar consistency, and it will be easier to mix evenly

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 14

  15. The egg yolk paste is thicker than before, pour it into the egg white basin

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 15

  16. Stir evenly,

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 16

  17. Pour into 6-inch mold

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 17

  18. Drop the mold from a height of about 10 centimeters to knock out big bubbles, and level the batter. Place it in a preheated oven at 160 degrees for 40-60 minutes. Please adjust the time according to the actual conditions of your own oven. My super mini oven baked it for 60 minutes.

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 18

  19. After baking the cake, turn it upside down and let it cool, then unmold it

    Chiffon Cake – don’t worry if I ramble on about it, just read it! step 19