Original chiffon cake - air fryer version

Overview

Usually, I always use the oven to make original chiffon cake. In terms of controlling the time and temperature, it can be said that it is easy to master. This is my first time using an air fryer. Since the oven version was used as a reference, although the appearance of the finished product still needs to be improved, it was finally the first time that the fryer version of the cake was successful!

Ingredients

Steps

All materials are ready
Separate the egg white and egg yolk, and put the egg white into a basin without oil and water
Add milk and corn oil to the egg yolk
Mix well
Sift in cake flour
Use a hand-held whisk to mix evenly, no dry powder or particles, set aside for later use
Use an electric egg beater to beat the egg whites into thick foam, add 15 grams of sugar, and beat the egg whites at high speed
After the egg whites are fine, add 15 grams of sugar and continue beating at high speed
When obvious lines appear, add the remaining sugar and continue beating at high speed
Lift the egg beater, and when a larger right angle appears, turn to low speed and beat for one minute to make the egg whites more delicate
Take one-third of the egg white batter and fold it into the egg yolk batter
After mixing evenly, pour it back into the large bowl of protein paste
Mix evenly to form a fine and shiny cake batter
Pour the cake batter into a 6-inch removable bottom cake pan, shake it a few times to release big air bubbles
Put it into the preheated air fryer, 140 degrees, wait for 20 minutes, then turn to 170 degrees for 30 minutes
When the time is up, you can pull out the frying basket to check the cake, and tap the surface of the cake with your hands. If it makes a popping sound, it means that the inside of the cake is also mature
Take the cake out of the frying basket and shake it a few times to release excess heat
Place upside down on a cooling rack, let cool naturally, and then unmold
The height and shape look really good

Overview

Tags

Ingredients

Steps