6 Inch Chiffon Cake

Name: 6 Inch Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g milk; 30g Salad oil; 50g Low-gluten flour; 3 pcs yolk; 3 pcs protein; 2-3 Hit the pot; 1 piece Manual whisk; 1 piece Electric whisk; 1 scraper

by An Ran

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It was invented in 1927 by an insurance broker named Harry Baker in California. It was not until 1948 that Baker sold the cake shop and the recipe was made public. Therefore, the cakes that are more suitable for refrigeration are known by more people.
The preparation method of chiffon cake is similar to that of egg-separating and stirring sponge cake (the so-called egg-separating and stirring refers to the method of mixing the white and egg yolk separately), that is, the method of making egg-separating and stirring sponge cake On the basis, adjust the ratio of raw materials, and add baking powder and tartar powder when mixing egg yolk and egg whites.

Chiffon cakes have bulky texture, high moisture content, light but not greasy taste, and moist and tender taste. It is one of the most popular cakes. What I want to explain here is that the texture of the chiffon cake is unusually soft. If the batter of the whole egg stirred sponge cake and the batter of the chiffon cake of the same weight are baked at the same time, the volume of the chiffon cake may be twice the former. Chiffon cake is soft and sweet. It is an indispensable casual food for traveling and movie theaters.

Ingredients

30g Milk
30g Salad Oil
50g Low-gluten Flour
3 pcs Yolk
3 pcs Protein
2-3 Hit The Pot
1 piece Manual Whisk
1 piece Electric Whisk
1 Scraper

6 Inch Chiffon Cake

1. Weigh in advance, milk 30g, salad oil 30g, sugar divided into 2 times, 50g low-gluten flour, egg

2. Egg yolk protein separation

3. Take a new basin, pour milk, salad oil, and 20g sugar into the basin, stir well and emulsify fully

4. Sift and add low-gluten flour

5. Stir evenly (do not over-mix to prevent tendons)

6. Add egg yolk

7. Stir well, stir Zzzz

Put aside

8. Add 40g of white sugar to the egg whites (you can also add it in three times). If you have lemon, you can add some lemon juice or white vinegar

9. Slowly speed up

10. Dispatch until the whole egg white forms a phoenix tail-like wave shape in the basin. Lift the star head into an upright small sharp corner (hard foam)

11. Take 1|3 egg whites into the egg yolk bowl and stir gently. Then add 1|3 egg whites, mix well, and finally pour the egg whites

12. Stir well

13. Pour into the cake mold

14. Shake out bubbles

15. Put it into the preheated oven, and heat up and down at 150° for 40 minutes (this time at 160° for up and down, it’s a bit burnt for 45 minutes)

Bake upside down, let cool and demould