Original chiffon cake

Overview

Before making a cake, please understand: Wet foaming: When you pull up the egg beater, it will be elastic and stand upright but the tail end will be slightly bent. Neutral foaming: The egg whites are more solidified and the cone is straighter, but still always drooping. Dry foaming or hard foaming: When the egg beater is pulled up, it is elastic and the tail end is straight. Qifeng, no matter how many different recipes there are, as long as the proportion of ingredients is balanced and appropriate. Whipping the egg whites is very important here; the technique of stirring the batter must be quick and proper; there is also the adjustment of the oven temperature and the selection of flour. Once you master these steps, you can basically avoid getting mad or going crazy (of course, slight cracking and shrinkage are not a big problem). Everything is progressing through learning.

Tags

• baking
• children
• late night snack
• banquet
• cake mix
• corn oil
• egg
• white vinegar
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 First separate the egg whites and yolks. The egg whites should be placed in a water-free and oil-free container. Then add one-third of the sugar to the separated egg yolk

   

2. 2 Mix well

   

3. 3 Add water and oil (you can add oil in three times, stir well before adding the next time)

   

4. 4 Stir until the sugar melts and the water and oil are combined.

   

5. 5 Sift in cake flour

   

6. 6 Use a rubber spatula to gently stir until there is no dry powder left

   

7. 7 Use an electric egg beater to beat the separated protein until it reaches the state of fish-eye bubbles

   

8. 8 Add salt, white vinegar and sugar and beat (white vinegar and sugar can be added in two to three times)

   

9. 9 Beat the egg whites to a neutral peak

   

10. 10 Add the beaten egg whites into the egg yolk batter in two or three batches

    

11. 11 Use a rubber spatula to stir evenly in a zigzag pattern (stir the previous egg white and egg yolk batter evenly before adding the next egg white)

    

12. 12 Pour the batter into an 8-inch round mold, and shake the mold on the table a few times to pop any big air bubbles.

    

13. 13 Preheat the oven to 160 degrees, place the cake base on the lower layer and bake for about 45-50 minutes

    

14. 14 The baked cake will expand until it is eighty-nine percent full of the mold

    

15. 15 Immediately invert onto a baking sheet, cool and unmold.