Vanilla chiffon cake - the most basic cake

Overview

The chiffon in chiffon cake is the transliteration of the French chiffon (originally meaning chiffon), which means that this cake has a light and soft texture like silk. The legend of chiffon cake was invented in 1927 by a man named Harry Baker in Los Angeles, USA. The reason why chiffon cake has a fluffy and soft texture is due to the use of meringue made from egg whites, and the light and refreshing taste is due to the use of salad oil and the addition of water. Moreover, various flavoring materials can be added to the cake to make the taste more varied, which is also one of its great charms. It has low calories and can be eaten directly without adding anything after baking. This is why it remains so popular. The characteristic of chiffon cake is that it stands tall after baking. This cake uses natural vanilla oil, so there is less added.

Tags

• baking
• cake
• chiffon cake
• clear water
• egg white
• egg yolk
• low gluten flour
• natural vanilla oil
• salad oil
• fine sugar

Ingredients

Steps

1. 1 Prepare the materials and separate the egg yolks and egg whites in an oil-free and water-free container;

   

2. 2 Add fine sugar to the egg yolks and stir evenly with a whisk;

   

3. 3 Add water and stir evenly;

   

4. 4 Slowly add salad oil in portions and mix well;

   

5. 5 Add a little vanilla oil and mix well;

   

6. 6 Sift in 1/2 of the flour and stir evenly;

   

7. 7 Stir until the batter is smooth and thick, then sift in the remaining 1/2 of the low flour and stir evenly; (It is much easier to use an electric egg beater, I use a manual egg beater, my hands are too tired;)

   

8. 8 Use an electric whisk to beat the egg whites in the mixing bowl until the egg whites form rough foam, then add 1/3 of the fine sugar; (You can make it slightly in advance before making the egg yolk paste, pay attention to the following tips)

   

9. 9 Beat the egg whites until they are white, then add 1/3 of the fine sugar and beat;

   

10. 10 After whipping until it has obvious soft peaks, add the remaining 1/3 of the caster sugar;

    

11. 11 Continue whipping until you can pull out straight and complete peaks, the meringue looks very shiny, and the whipping of egg whites is completed;

    

12. 12 Add 1/3 of the beaten egg whites to the egg yolk batter and mix evenly with a rubber spatula;

    

13. 13 Then pour the egg yolk paste into the remaining egg whites and mix evenly;

    

14. 14 Pour into a 7-inch mold, press the cylindrical inner mold, place it on a cloth and shake gently to spread the batter evenly;

    

15. 15 Put it into the preheated oven at 170 degrees, on the second floor from the bottom, turn the heat up and down, and bake for about 35 minutes; (you can adjust it appropriately according to your own oven) This is what it looks like when you just put it in the oven;

    

16. 16 This is how it looks when it’s almost baked. It will be a little taller after it’s baked;

    

17. 17 Immediately after taking it out of the oven, place it upside down on a cooling rack, and then unmold it after it is completely cool. If you want to decorate, just use a cake knife to cut off the uneven bottom and trim it. If it is to be eaten directly, there is no need;