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6 Inch Chiffon Cake (2 Eggs Method)
by Tong Nian Shi Guang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Separate the egg yolk and egg whites, put them in a water-free and oil-free container, and add fine sugar to the egg yolk.
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2. Stir evenly with a whisk until the sugar dissolves.
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3. Add water and salad oil.
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4. Use a whisk for about 5 minutes to emulsify.
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5. Sift in low-gluten flour.
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6. Stir until there is no dry powder and the egg yolk paste is complete.
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7. Start making meringue paste. The egg whites are added three times with caster sugar and beaten with a whisk. (At the same time, preheat the oven 180 degrees, and fire up and down.)
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8. Stir until you can pull out short, upright sharp corners.
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9. Put 1/3 of the egg whites into the egg yolk paste and stir evenly with a silicone spatula.
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10. Then pour the egg yolk paste into the remaining egg whites and continue to mix evenly.
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11. Pour the mixed cake batter into the mold, scrape it until it is flat, shake it a few times, send it to the oven, bake at 180 degrees for 5 minutes, then turn 150 degrees and bake for 40 minutes, halfway through Don't turn on the oven, you can see the cake rise little by little.
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12. After the cake is baked, take it out immediately, and let it fall freely together with the mold from a position 40cm above the table top, and then quickly reverse it. After the cake is completely cooled, it can be demolded.
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Tips:1. The egg whites must be delivered in place.
2. The oven cannot be turned on during the baking process.
3. After the egg whites have been beaten, mix the cake batter quickly and put it into the oven. It will defoam easily over time.
