Milk Chiffon Cake

Overview

Chiffon cake has a puffy texture, high moisture content, light and not greasy taste, and a moist and tender texture. It has always been loved by the family. Today, I made two chiffon cakes in succession. Since they are all made with milk, they taste more delicious and sweet.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• cake flour
• corn starch
• egg
• salad oil
• sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Separate egg whites and egg yolks. Mix milk, oil, and egg yolks.

   

2. 2 Add sifted low-gluten flour and mix well. Do not over mix the mixed egg yolk paste to avoid gluten formation.

   

3. 3 Add a small amount of salt, vinegar, and cornstarch to the egg whites, add sugar in three batches, and beat until stiff peaks form.

   

4. 4 First add 1/3 of the egg white batter into the egg yolk batter, and mix evenly with a rubber spatula.

   

5. 5 Then pour the remaining 2/3 of the egg white batter into the mixed batter (the conventional method is to pour the batter into the remaining 2/3 of the egg yolk batter. I poured the remaining 2/3 of the egg white batter directly into the mixed batter. In fact, the effect is the same, but you cannot pour all the egg white batter into the egg yolk batter at one time, which makes it difficult to mix evenly). Mix by cutting and stirring until the egg white batter and egg yolk paste are completely integrated.

   

6. 6 Pour the batter into an 8-inch round cake pan and shake it gently with your hands to flatten the batter.

   

7. 7 Preheat the oven to 130 degrees, use upper and lower heat, middle and lower layers, and bake for 50 minutes (you need to determine the baking time and temperature according to your own oven). After baking, take out the cake, shake it twice to release the gas, then turn it upside down to let the moisture escape, and then remove it from the mold after cooling.