Chiffon cake
Overview
I started to fall in love with baking last year, and the aroma of cakes fills my home with the smell of happiness. Every time I bake a new product and treat it to my family and friends, I get more beauty in my life!
Tags
Ingredients
Steps
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After separating the egg yolk protein, mix 5 egg yolks, 60 grams of milk, and 30 grams of corn clear oil evenly.
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Sift the 60 grams of cake flour that has been sifted again and add it to the egg yolk liquid.
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Mix the cake flour and egg yolk liquid thoroughly until there are no lumps. Mix the egg yolk batter evenly and set aside.
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Prepare 60 grams of soft white sugar and do not have any water in the container.
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Pour one-third of the white sugar into the egg whites, beat at high speed until large bubbles form, then add another third of the white sugar and continue beating at high speed.
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After the egg whites are whipped until smooth, add the last third of the sugar and beat at high speed.
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During the beating process, you will feel resistance and the egg whites will have lines. After lifting the stirring rod, if there are strong and upright sharp corners, it is in a beaten state.
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Add the beaten egg whites to the egg yolk batter in three batches, and stir evenly each time. Do not stir in circles to avoid defoaming.
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Pour the cake batter into an 8-inch mold, shake it twice to remove air bubbles, then place it in the middle and lower layers of a preheated 120-degree oven and heat the upper and lower tubes for 50 minutes.
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After baking, turn it upside down on the grill until completely cool.
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Remove and cut into pieces and serve. (This cake has been inverted for two hours and still has some shrinkage.)
