8 Inch Chiffon Cake
1.
, Prepare all the ingredients you need, separate the egg white and the yolk from the egg, put the egg white directly in the mixing bucket of the cook machine (you can use a hand-held whisk without a cook machine), and put the egg yolk in another clean basin. The egg white mixing bucket must be clean, free of water and oil, and no egg yolk should be mixed in the egg white.
2.
Add 5 drops of lemon juice to the egg whites in the mixing bucket, install the mixing bucket, turn on the 3rd gear and stir evenly. Then turn on the 6th gear to beat the egg whites.
3.
While the egg whites are being beaten, add the caster sugar in 2 times. When whisking the egg whites, be sure to take care not to overdo it. Just pull up the egg beater so that the egg whites are at a small, upright, sharp corner. If you continue to beat them, they will be excessive. Over-spoiled egg whites will crack during baking, but it does not mean failure. Cracked cakes have a better flavor.
4.
The egg whites are gone, now let's make egg yolk paste! Add milk and corn oil to the egg yolk, and you can change to salad oil without corn oil. Corn oil and salad oil are sold in large farmers' markets or supermarkets.
5.
Use a hand mixer to mix and emulsify evenly. This process takes about a minute or two until no oily smell is visible. Stir slightly when mixing to minimize the generation of bubbles.
6.
After the egg yolk is evenly emulsified, sift the low-gluten flour into the egg yolk paste, and mix it evenly in a "one" shape or a "Z" shape. Never stir back and forth to prevent the batter from becoming gluten, which will affect the fluffy of the cake.
7.
Take out one third of the whipped egg whites and put them in the egg yolk paste, and stir evenly like a stir-fry.
8.
Pour it back into the egg white paste, go to the bottom again and stir evenly. Be sure to mix all the egg whites at the edges and corners evenly, then pour it into the 8-inch chiffon mold, and it will be 80% full.
9.
Preheat the oven ahead of time. The upper heat is 130°C and the lower heat is 150°C for 15 minutes. Ovens without independent temperature control can be set to preheat up and down to 140 degrees. Put the cake batter into the pre-heated oven, and bake for 40 minutes at 130°C and 150°C or 140°C, then switch to 160°C and bake for 20 minutes. The baking time for an 8-inch chiffon cake is about one hour. If you make a six-inch cake, the ingredients need to be halved, and the baking time is about 50 minutes.
10.
Immediately buckle after being out of the oven, and then release the mold after allowing it to cool.
