6 Inch Square Mold Chiffon Cake

6 Inch Square Mold Chiffon Cake

1. Eggs must be refrigerated in the refrigerator for 48 hours to separate the egg whites and egg yolks, and the egg yolks cannot flow into the egg whites.

2. Add lemon juice to the egg whites and beat with a whisk at high speed for 30 laps. The egg whites are fluffy and a lot of rough bubbles appear.

3. Add 30 grams of fine sugar and beat with a whisk 50 times at high speed. The egg whites will turn white and sagging hooks will appear.

4. Add 15 grams of granulated sugar and beat 50 times to make the egg whites smooth.

5. Add the last 15 grams of caster sugar and continue to beat for 50 laps. The meringue is firm and small upright peaks appear.

6. Mix corn oil with water, add 15 grams of salt and granulated sugar.

7. Beat with a whisk at low speed for ten seconds, then sift the low-gluten flour.

8. Stir again for ten seconds, add egg yolk and vanilla extract after the flour is completely dissolved.

9. First use a whisk to stir and then use a spatula to mix the egg yolk paste evenly.

10. Take one third of the egg whites into the egg yolk paste.

11. Stir until thick.

12. The evenly mixed cake batter is poured back into the egg whites, and the cake batter is completed by continuing to stir about 50 times.

13. Pour the cake batter into the mold and shake it a few times to defoam.

14. Preheat the oven to 150 degrees and bake for 40 minutes.

15. After baking, it will be reversed immediately, and then demoulded after 3 hours.

16. The beautiful cake came out, not collapsed or retracted.

17. Round cake slices make chocolate cake, square mold slices make blueberry mousse cake.

18. This is the chocolate cake.

19. This is the blueberry mousse cake, and the recipe will be released separately next time.

Tips:

Follow my recipe and operation method and make your favorite cake yourself!