A Recipe with A High Success Rate: 6-inch Chiffon Cake

Name: A Recipe with A High Success Rate: 6-inch Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Cake flour; 46g Caster sugar; 33g Corn oil; 20g Pure milk; 1g salt; 2g Lemon juice

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This formula is good and the success rate is very high. I did it twice and the finished product was great. I will use it for Chiffon in the future. The 6-inch used 3 eggs, the finished product is tall, very satisfied, and the internal organization is also good, relatively uniform, if you like it, please collect it!
The low-gluten flour uses [baking still chiffon cake mix].
Mould: Learn Kitchen Rose Gold 6-inch Anode Chiffon Mould 1"

Ingredients

3 pcs Egg
50g Cake Flour
46g Caster Sugar
33g Corn Oil
20g Pure Milk
1g Salt
2g Lemon Juice

A Recipe with A High Success Rate: 6-inch Chiffon Cake

1. 6-inch chiffon cake ingredients: 50g chiffon cake flour, 3 eggs, 33g corn oil (or salad oil), 20g milk (or water), 1g salt, 46g caster sugar, 2g lemon juice.

A Recipe with A High Success Rate: 6-inch Chiffon Cake recipe

2. Whisk the egg whites: add 2 grams of lemon juice, 1 gram of salt, 33 grams of fine sugar (add in three times), and beat the egg whites at a low speed to a coarse foam state.

3. Then turn to medium speed and beat until neutral foaming (invert the container, the egg whites will not flow out).

4. To make the batter: add 13 grams of fine sugar, 20 grams of pure milk or water, and 33 grams of corn oil to the egg yolk and mix until the sugar melts.

5. Then sift in the chiffon cake flour and mix until there is no dry powder.

6. Add one-third of the egg white paste to the egg yolk paste, cut and mix evenly.

7. Then pour it into the remaining protein paste and mix evenly, as shown in the picture.

8. Pour the batter into a 6-inch round open bottom cake mold and shake out large bubbles.

9. Put it in the middle and lower level of the preheated oven and heat up and down at 160 degrees for 35 minutes.

10. Shake twice after coming out of the oven, and then cool down. Let it cool down completely before demolding.

Tips:
Before baking, remember to shake the batter to let the bubbles escape. After the baking is over, shake it for a few times to let the water vapor escape and then buckle it back on the high-foot mesh rack. Note that the cooling rack should be of a certain height, too low will cause the steam to rebound back.