8 Inch Chiffon Cake

8 Inch Chiffon Cake

1. Prepare everything and separate the egg yolk from the egg white. You can use an egg divider or knock the egg into a clean basin without water and oil. Use a spoon to gently remove the egg yolk. Be sure not to break the egg yolk, otherwise it will affect the egg white Beat the egg (one of the reasons for the failure). Add 40 grams of milk to the egg yolk and beat it with a manual whisk.

2. Add 40 grams of corn oil and mix thoroughly, pour in 30 grams of sugar and mix thoroughly. If you don’t have corn oil to use salad oil, you must not use peanut oil and olive oil. (I experienced the second reason for failure: once there was no corn oil at home, I used peanut oil to save trouble. As a result, I couldn’t swallow it and threw it away 😭 ) Because the taste of these two oils is too strong, it will affect the aroma of the cake

3. Sift in starch and low-gluten flour

4. Use a spatula to draw the letter Z and mix well. Be sure not to whip in circles to avoid gluten from the flour and affect the fluffy of the cake. Mix it into a fine, particle-free batter for later use.

5. Add a few drops of lemon juice or white vinegar to the egg white (don’t omit it, because lemon juice and white vinegar are used to stabilize the whipped egg white and make it difficult to defoam)

6. Turn the whisk on medium and high-grade and beat until foaming, add 20 grams of sugar, and continue to beat.

7. Beat until thick, add 20 grams of sugar and continue to beat.

8. After beating for a while, add the remaining sugar whisk and turn on the low gear and continue to beat. The low gear is to prevent the egg white from beating, and the other is to organize the egg white paste to make it more delicate and smooth.

9. Check the state of the egg whites frequently. Lift the whisk and a small hook appears. This is a neutral foaming state, suitable for making cake rolls. If you make a chiffon cake in this state, it will collapse, so you have to continue to beat it.

10. When you lift the whisk, the sharp and straight corners are dry foaming, and the whisk can be stopped in this state.

11. Here is another picture of egg whites that have been beaten. The chiffon cake baked in this state will crack on the surface and have a hard texture.

12. Take one-third of the egg white paste and the egg yolk paste and mix it with a spatula similar to a stir-fry technique from the bottom up and mix well. (The oven can be preheated in advance at this time, and the upper and lower tubes of our oven are preheated at 150 degrees)

13. The mixed egg yolk paste.

14. Pour the mixed egg yolk batter into the remaining egg white batter and continue to stir-fry from the bottom up. Be sure to make sure that the technique is quick and gentle, and you can't beat it in a rough countless times, so as not to cause the batter to defoam. , The time is controlled in about 1 minute.

15. The mixed cake batter is delicate and light. Pour the cake batter down from a slightly high place into the 8-inch chiffon cake mold (from a high place is to eliminate the big bubbles in the cake batter and make the custard more delicate)

16. After pouring all the custard into the mold, hold the edge of the mold with both hands and shake it on the chopping board a few times to shake out the big bubbles inside and make the surface of the custard smooth (because my second treasure is sleeping, I didn’t dare to shake it, so The uneven surface looks ugly 🙈)

17. Put it into the upper and lower tubes of the preheated oven at 150 degrees for 50 minutes (this picture was taken after 20 minutes, the time and temperature are for reference only, after all, the oven brands and models are different)

18. Be sure to pay attention during the baking process. 1. Never open the oven door, because the egg batter expands rapidly after being heated. At this time, if it suddenly cools down, it will collapse and shrink immediately. 2. Never lower the temperature. The same is true. If it’s a new oven, you don’t know its temperament. It is recommended to lower the temperature a little and observe after 10-20 minutes. If the expansion is too low, you can raise the temperature a little bit. keep an eye on. The above two points are my personal experience 😭 is coming soon!

19. Take it out immediately after it is out of the oven, and vigorously shake the bottom down on the chopping board or a clean ground a few times. This is to shake out the heat inside and prevent the cake from shrinking due to moisture! Then, as shown in the picture, you must invert the grill or put the grilling net. This process takes at least 2 hours. I usually bake it in the evening and release the mold in the morning, so don't be impatient, the food needs to be waited!

20. I demold with bare hands, so it looks very clean and beautiful. Novices can use a plastic stripping scraper to demold. Taobao only works with a few dollars and does not damage the mold. Do not use metal to demold. Otherwise, the mold will be scratched.

21. Finished picture (storage photos in the phone)

22. Finished picture

23. Here is another picture of the beaten egg white