Six-inch chiffon cake perfect power
Overview
Chiffon cake is the most basic cake, with a soft texture and delicate texture. It is the most popular cake in my family. But to achieve a perfect state requires some skills. Now, let’s see how I do it😄
Tags
Ingredients
Steps
-
Prepare two oil-free and water-free stainless steel basins, separate the refrigerated eggs from the egg whites and egg yolks, weigh the low-gluten flour, milk, corn oil and fine sugar, and sift the low-gluten flour. Add milk and corn oil to one of the basins.
-
Beat with egg beater until the butter and milk are mixed, pour in the sifted low-gluten flour, and mix evenly with a spatula until it becomes a fine batter.
-
Add beaten egg yolks to the batter, mix evenly with a spatula to form a fine egg yolk paste, set aside.
-
Add a few drops of lemon juice to the egg whites and beat with an electric mixer at medium speed until fish-eye foam forms. Add one-third of the fine sugar.
-
When the meringue appears slightly sharp, add the second caster sugar.
-
When the peaks of the meringue become more erect, add the remaining caster sugar.
-
Beat at low speed until stiff peaks form.
-
First add one-third of the meringue into the egg yolk batter and mix evenly.
-
Then add another third of the meringue, mix evenly, and pour the mixed egg yolk paste into the remaining one-third of the meringue.
-
Cut and mix evenly to form a fine batter.
-
Evenly distribute the batter into two six-inch molds, knock out any big air bubbles, and place them in the baking pan.
-
Put it into the preheated oven on the lowest floor and bake at 130 degrees for 50 minutes.
-
After baking, take the mold out of the oven and shake it, then immediately turn it upside down on the grill and let it cool. Remove it from the mold after it is completely cool.
-
After demoulding, the tissue is great! The taste is soft and delicate.
-
I decorated one of the cakes with whipped cream to make a pitaya-filled cream cake, which tasted delicious.
