Chiffon cake

Chiffon cake

Overview

It seems that the simple chiffon cake is not easy to make. I baked it the first time and couldn’t get up. I baked it four or five times before I succeeded. I tried many ways to make it. I was really in a bad mood at that time. So I will post a detailed one today to help the newbies

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Ingredients

Steps

  1. Prepare everything and tools

    Chiffon cake step 1

  2. Separate the eggs with an egg separator and place them in two water-free and oil-free basins

    Chiffon cake step 2

  3. Add 20 grams of sugar to the egg yolks and mix well

    Chiffon cake step 3

  4. Add milk and vegetable oil and mix well

    Chiffon cake step 4

  5. Sift in the low-gluten flour (I personally think you can sift it or not)

    Chiffon cake step 5

  6. Stir evenly. Do not stir in circles as that will cause gluten to form. Be sure to stir without any particles

    Chiffon cake step 6

  7. Then beat the egg whites. The egg whites should be placed in a larger basin. Prepare 40 grams of sugar

    Chiffon cake step 7

  8. Add a few drops of white vinegar or lemon juice before beating

    Chiffon cake step 8

  9. Use a whisk to make big bubbles and add the first sugar. If you don’t have a whisk, use three chopsticks (but you have to be patient. Whether the cake can rise up or not has a lot to do with the egg whites)

    Chiffon cake step 9

  10. When the big bubbles disappear, add sugar for the second time

    Chiffon cake step 10

  11. After beating for a while, I added sugar for the third time. This time, all the sugar was gone

    Chiffon cake step 11

  12. I have always used the 2nd speed to beat the egg whites until they are stiff. It is easier to scoop out a piece with a spoon. Don’t beat too much, as it will defoaming

    Chiffon cake step 12

  13. First put two spoons of beaten egg whites into the egg yolk paste, mix well, do not make circles, it will defoaming, use a cutter to mix and stir, after mixing, pour it back into the egg whites and mix well

    Chiffon cake step 13

  14. Cut the raisins into pieces and mix them with some low-gluten flour so that they won’t fall to the bottom when baked

    Chiffon cake step 14

  15. Put it into the mixed paste and mix it twice

    Chiffon cake step 15

  16. Put a piece of oil paper in the mold. Mine is an eight-inch one. If you don’t have oil paper, put tin foil in it to facilitate demolding

    Chiffon cake step 16

  17. After the batter is poured, shake it from side to side and shake it, so that all the bubbles inside will come out and the surface will be flat. Shake it a few times

    Chiffon cake step 17

  18. Put it in the oven and heat it up and down for 50 minutes at 150 degrees. The heat is adjusted according to your own oven

    Chiffon cake step 18

  19. Take it out immediately after baking, shake it three times, high, to prevent shrinkage, and then place it upside down on the drying net

    Chiffon cake step 19

  20. After cooling, unmold and you can eat

    Chiffon cake step 20

  21. This is cut mix

    Chiffon cake step 21

  22. This is stir-fry. I am quite stupid. I saw how to make stir-fry from other people. I only learned how to do it after watching videos, so I uploaded the picture to give it to people who are as stupid as me

    Chiffon cake step 22

  23. Have you met yet

    Chiffon cake step 23