Original chiffon cake

Overview

How to cook Original chiffon cake at home

Tags

• baking
• children
• old man
• birthday
• corn oil
• egg
• low gluten flour
• white vinegar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Weigh all the ingredients and separate the yolks and whites from the eggs.

   

2. 2 Add a few drops of white vinegar to the egg whites to help stabilize them, beat with a whisk until coarse foam forms, and add 20 grams of powdered sugar or white sugar.

   

3. 3 Continue to beat until the foam becomes fine, then add 20 grams of sugar.

   

4. 4 Continue to beat until it is slightly thick and can hang on the whisk and slowly flow down. Add the third sugar, still 20 grams.

   

5. 5 Continue to beat until it can lift into a straight peak, and the egg white will not flow down when it is turned upside down. (I broke the electric egg beater. I was exhausted from beating for 20 minutes!!!)

   

6. 6 Beat the egg yolks with the remaining powdered sugar, then add 40 grams of corn oil, continue to beat evenly, then add 40 grams of milk, and beat evenly.

   

7. 7 Sift in the low flour and mix well with a spatula. If there are any particles, grind them slightly at the bottom.

   

8. 8 Add one-third of the egg whites to the egg yolk paste and mix evenly.

   

9. 9 Pour back into the protein bowl and continue to mix evenly. Of course, it’s a cliché: don’t spin in circles to avoid defoaming. (Actually, I don’t know why, it’s just that everyone says so and does it. So I don’t have the courage to try spinning in circles.)

   

10. 10 Pour into an 8-inch cake mold and knock it lightly three to five times to release big bubbles.

    

11. 11 Select the cake function of the oven, set the upper and lower heat to 140 degrees, and the time is 50 minutes. I corrected it to 60 minutes. After preheating is complete, place it on the middle shelf and bake. (It failed twice in a row. Both times, it was discovered that the middle collapsed not long after the oven was turned upside down. After testing, it was found that the baking time was a bit short. After extending it to 60 minutes, there was a slight sag, but it was basically invisible. You can consider extending it to 65 minutes.)

    

12. 12 The cake grows slowly. After baking, turn it upside down and let it cool down.

    

13. 13 After taking it out of the oven and letting it cool completely for about two hours, use a demoulding knife to remove it from the mold. Not bad? The days of baking cakes in a rice cooker are finally over! ! !

    

14. 14 If you cut it open and take a look, the internal organization is quite good.