#aca烤明星大赛#oil-free Coffee Chiffon Cake

Name: #aca烤明星大赛#oil-free Coffee Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 17g Instant coffee; 3 pcs egg; 60g Soft white sugar; 33g Hot water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon Cake is a transliteration of English Chiffon Cake. It is necessary to beat the egg whites into fine foam to provide enough air to support the volume of the cake. Its texture is bulky, the water content is high, the taste is light and not greasy, and the taste is moist and tender. It is currently one of the most popular cakes.
Usually we bake chiffon cakes with anodized aluminum molds. This material is conducive to the climbing of the cake batter. The baked cakes have a high height, a good hair-rising effect, and a very light and delicate taste. In fact, as long as the temperature is well controlled, chiffon cakes with good height and taste can also be baked using non-stick molds. "

Ingredients

#aca烤明星大赛#oil-free Coffee Chiffon Cake

1. The cake ingredients are ready, instant coffee is melted with hot water, 3 60g eggs in shell

#aca烤明星大赛#oil-free Coffee Chiffon Cake recipe

2. Separate the egg whites and egg yolks, and put the egg whites into the oil-free and water-free basin

3. After the egg yolks are scattered, pour in the coffee solution and mix well

4. Sift in the flour

5. Stir evenly, the batter is in a viscous state that drips quickly, this is egg yolk paste

6. After the egg whites are made coarsely with an electric whisk, add 20 grams of sugar and continue to beat at medium and high speeds

7. When it becomes white and finer foam, add 20 grams of sugar and continue to beat at medium and high speed

8. When the lines are visible, add the remaining 20 grams of sugar and beat at medium speed

9. When you feel a little resistance in your hand, lift up the whisk, and the egg whites are in such a short, pointed shape, the whipping is over, this is egg white paste

10. Take one-third of the egg white paste into the egg yolk paste; at this time the oven starts to preheat 120 degrees

11. After mixing evenly with the method of mixing, pour it back into the meringue bowl

12. Continue to use the method of turning and cutting to mix evenly to form a delicate and shiny cake batter

13. Pour the cake batter into a 6-inch non-stick hollow mold and shake it a few times to produce large bubbles

14. Put the mold in the baking tray, send it to the lower and middle level of the preheated oven, 120 degrees, up and down, about 70 minutes

15. After it’s out of the oven, shake it a few times to shake out the excess heat in the cake

16. Take a wine bottle and insert it into the hollow chimney, let the cake cool down and demould it

17. Although it is a non-stick mold, the height is quite good

18. Cut into pieces

19. Very delicate organization

Tips:
To bake chiffon cakes in non-stick molds, it must be low temperature, the baked at high temperature will collapse; when the egg white paste and egg yolk paste are mixed, they must be gently mixed and cut, and do not stir in circular motions. The defoaming is serious; the cake mold is in the middle level in my oven, but the bottom is closer to the lower heating tube, so I added a baking pan to prevent the bottom from being burnt; the baking time and temperature depend on my own oven Adjustment.