8 Inch Chiffon Cake

8 Inch Chiffon Cake

1. Weigh all the ingredients and separate the egg white and egg yolk (note that the container for the egg white must be oil-free and water-free, otherwise it will be difficult to dispose of).

2. Add milk and corn oil to the egg yolk to completely cover the egg yolk. This is to prevent the egg yolk from drying out and crusting. Set it aside.

3. Remember that the egg white container is oil-free and water-free.

4. First, turn on low speed, beat the egg whites to the state of fish-eye bubbles, add the first caster sugar, which is one-third of all the caster sugar (we add the caster sugar in 3 times).

5. Then turn on high speed, beat the egg whites to a rough foam, add the second fine sugar (the remaining half of the fine sugar).

6. Beat again at medium speed until it reaches the hooked state. Add fine sugar for the third time. At this time, add cornstarch as well (add cornstarch to stabilize the meringue), and continue to beat until stiff foaming.

7. The meringue is in a firm state, the undercuts will not slip off, just send it out (remember to scrape off the meringue that is not uneven on the edge of the basin with a spatula, and then mix it at low speed for a few laps).

8. After the meringue is finished, preheat the oven to 160°C.

9. Sift the low-gluten flour and add it to the egg yolks.

10. Use a manual whisk to make a circular motion and mix well. Don't over-mix, it will get stiff. Use a spatula to scrape off the edge of the basin and mix well.

11. After whipping the meringue, check the meringue with a clean manual whisk and beat again for a while to restore the meringue to its delicate state, otherwise it will be more difficult to mix with the egg yolk paste.

12. First scoop one-third of the meringue and add it to the egg yolk paste, and stir evenly with a spatula (don’t mix it in a circular motion, it will defoam). What is it? That is, the spatula draws a "J" from the middle of the batter, turning the batter up, just like cooking.

13. Pour the evenly mixed batter into the remaining meringue, and mix it evenly again with a twisting method (the method should be light, otherwise it will defoam)﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊ ﹊﹊﹊Mix the cake batter evenly and pour it into the mold from a height of 15cm. This will eliminate a part of the large bubbles. Then pick up the mold and gently drop it twice to shake out the bubbles.

14. Put it into the oven, heat up and down at 160℃, middle level, about 35 minutes.

15. If you are not sure whether it is cooked or not, insert it with a chopstick. If there is no batter, it is cooked!

16. The chiffon taken out of the oven must be dropped twice from a height of 15cm, and the heat will be thrown out, and then the buckle will be completely left to cool. If it is not allowed to cool, it will be demoulded, and the cake will shrink.

17. Unmold, lightly press the cake body with your hands to get it out of the mold wall.

18. Then lift the bottom of the mold with your hands, and then pull the bottom off with your hands.

19. Finished product.

20. Using an 8-inch recipe, I baked a 6-inch chiffon and several cup cakes.