Original chiffon cake

Overview

Chiffon cake has always been my family's favorite. Every time I make one, I can eat it for two days. It's also very honorable to give it in a gift box. Recently, I see everyone making chiffons, so I came to join in the fun and take a look at my 8-inch square chiffon! This recipe is suitable for both round and square molds.

Tags

• baking
• cake
• chiffon cake
• baking powder
• caster sugar (egg yolk)
• corn oil
• egg
• fine sugar (egg egg white)
• low gluten flour
• pure milk

Ingredients

Steps

1. 1 Separate egg whites and yolks. Separated egg white

   

2. 2 Separated egg yolk

   

3. 3 Stir the egg yolks briefly, add fine sugar, and stir well with a whisk

   

4. 4 Add corn oil and mix well until no floating oil is visible

   

5. 5 Pour in the milk and stir well

   

6. 6 Sift in the mixed low-gluten flour and baking powder, first use a manual egg beater to twist the dry flour in clockwise, turn the bowl with your left hand, and mix the batter with the egg beater in a Z-shape with your right hand until it is fine and grain-free

   

7. 7 When mixing the batter, do not overmix it to avoid gluten formation

   

8. 8 Use an electric whisk to beat the egg whites until they form fish-eye bubbles. Add 20 grams of fine sugar and continue beating

   

9. 9 When the egg white becomes foamy, add 20 grams of fine sugar and beat again

   

10. 10 When lines appear on the surface, add the last 20 grams of fine sugar and beat

    

11. 11 Beat until you lift the egg beater and there are short upright corners

    

12. 12 Take 1/3 of the egg white batter and add it to the egg yolk batter, stir well

    

13. 13 Pour the mixed batter back into the egg white batter basin, and then use the stirring method to mix evenly. The movements should be light and quick

    

14. 14 Pour the mixed cake batter into an 8-inch square mold, smooth it out, and shake twice to release air bubbles

    

15. 15 Immediately place it in the second-to-last shelf of the preheated oven, heat up and down to 145 degrees, and bake for 60 minutes! (If the surface of the cake becomes too heavily colored during the process, cover it with tin foil)

    

16. 16 The baked cake is taken out of the oven immediately, shaken twice, and immediately inverted on the grill. (Hot air shocks out, effectively preventing retraction). After it cools down, you can come forward and unmold

    

17. 17 The chiffon cake after unmoulding!

    

18. 18 Cut it open and look at the internal structure

    

19. 19 Finished product picture!