Oil-free chiffon cake (water bath method)

Overview

The characteristics of water bath oil-free cake: the cake has a delicate entrance and the surface layer is not easy to crack. The most important thing is that it is healthier to eat without oil

Tags

• baking
• cake flour
• corn starch
• egg
• vanilla extract
• fine sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Cornstarch, cake flour, vanilla extract

   

2. 2 Weigh the powder and prepare the required materials

   

3. 3 Separate the egg whites and egg yolks into an oil-free and water-free bowl. Add water, vanilla extract, and 13 grams of fine sugar to the egg yolks with a manual egg mixer and mix well

   

4. 4 Sift in low-gluten flour and cornstarch

   

5. 5 Mix well with a whisk and set aside for later use

   

6. 6 Add a few drops of lemon juice to the egg whites

   

7. 7 Whip the egg whites: add 24 grams of sugar into the egg whites twice and use an electric whisk to beat the egg whites

   

8. 8 Beat the egg whites until they become dry peaks (the egg whites appear sharp)

   

9. 9 Add the egg white paste to the egg yolk paste in 2 batches and stir evenly. Stir from bottom to top like stir-frying. Do not stir in circles

   

10. 10 Mixed cake batter

    

11. 11 Pour into the mold and shake a few times to release air bubbles

    

12. 12 Fill a baking pan with one-third of the water and place it on the bottom layer. Place a steaming rack in the middle. After preheating at 150 degrees for 10 minutes, put the cake mold on the steaming rack. Turn the heat up to 135 degrees and bake at 160 degrees for 25 minutes. Turn the heat up to 140 degrees and bake at 150 degrees for 18 minutes. (Turn down the heat so that the water in the pan has almost evaporated.) (Oven temperatures are different, adjust the temperature and time according to your own oven)

    

13. 13 The bottom of the cake is flat and the color is bright yellow, very beautiful