6 inch chiffon cake

6 inch chiffon cake

Overview

Chiffon cake body is perfect for making birthday cakes.

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Ingredients

Steps

  1. Get ready and weigh the materials to be used

    6 inch chiffon cake step 1

  2. Separation of egg white and egg yolk (white)

    6 inch chiffon cake step 2

  3. Separation of egg white and yolk (egg yolk)

    6 inch chiffon cake step 3

  4. Add a little white vinegar or lemon juice to the egg whites and beat with a whisk. Add the sugar in 3 batches to help the egg whites foam.

    6 inch chiffon cake step 4

  5. Beat until it forms a firm little triangle when lifted up from the whisk. Place it in the refrigerator for later use

    6 inch chiffon cake step 5

  6. Add sugar to the egg yolks and mix well, then add corn oil (you can use other tasteless cooking oil instead) in 3 batches and mix well

    6 inch chiffon cake step 6

  7. Add sifted low flour, the sifted flour will make the batter more delicate

    6 inch chiffon cake step 7

  8. Stir evenly in a cross shape, do not over mix

    6 inch chiffon cake step 8

  9. After stirring the egg yolks, add 1/3 of the egg whites and stir evenly. Stir from the bottom of the basin upwards. Do not stir in a circle, otherwise the flour will become glutenous. Stir quickly to avoid defoaming

    6 inch chiffon cake step 9

  10. After mixing evenly, pour the egg yolk batter into the remaining egg whites and mix thoroughly (be sure to stir, quickly, you can turn the basin while stirring), then pour into a 6-inch cake mold, use a spatula to slightly smooth the surface, then tap it on the table 2 or 3 times to shake out the big bubbles in the cake batter, preheat the oven at 120 degrees for 5 minutes, and put the cake

    6 inch chiffon cake step 10

  11. Bake at a low temperature of 120 degrees for 35 minutes. At this time, the cake has almost reached its peak. Then adjust the temperature to 150 degrees for 25 minutes. Color the cake and bake it until done (each oven has a different temperament. Pay attention to the coloring after adjusting the temperature. You can also insert a toothpick into the cake body. If the toothpick comes out clean and no cake sticks to it, it means the cake is baked.) It's not bad. After taking it out of the oven, it will cool down a little and the surface will be just flat.

    6 inch chiffon cake step 11

  12. Doesn’t it look pretty after taking off the membrane?

    6 inch chiffon cake step 12

  13. He is also very tall and satisfied.

    6 inch chiffon cake step 13