Chiffon Cake

Name: Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 3 pcs egg; 22g oil; 25g milk; 50g Caster sugar

by sourcehe

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Teach you how to make a chiffon cake, it can be successful in one go, and it won't collapse after 2 days. It's fluffy and delicious! Ever since I know how to make cakes, I make them myself if I want to eat them, and never buy them. 1 scoop of flour and 3 eggs, easy to make chiffon cake, the taste is moist and tender, light and not greasy, very delicious.
Chiffon cake is a basic cake. Most birthday cakes use chiffon cake with cream and fruit. Learn to make this kind of cake, you can make a different shape, with different fruits, a perfect birthday cake is ready. The following ingredients are 6-inch chiffon cake:"

Ingredients

50g Low-gluten Flour
3 pcs Egg
22g Oil
25g Milk
50g Caster Sugar

Chiffon Cake

1. Ingredients: 3 eggs, 50 grams of wheat flour for arowana pastry (low-gluten wheat flour), 22 grams of salad oil, 25 grams of milk, 35 grams of caster sugar (in the egg white), 15 grams of caster sugar (in the yolk)

2. Separate the yolk and the egg whites, add 15 grams of white sugar to the egg whites, and beat with a whisk until the egg whites become thick and thick and foamy. Then add 15 grams of white sugar, and the egg white bread will appear lines.

3. Finally, add 15 grams of white sugar, and continue to beat with a whisk until the egg whites can pull out the curved tip, indicating that it has reached the level of wet foaming, and continue to beat for a while.

4. The production of egg yolk paste: add white sugar to the egg yolk, lightly beat it, no need to beat it. Add salad oil and milk in turn and mix well.

5. Sift the flour, then add it to the egg yolk paste, use a rubber spatula to gently stir evenly, do not use force to avoid the flour gluten. Mix the batter vigorously so that the chiffon cake is not soft and too hard.

6. Pour one-third of the egg whites into the egg yolk paste, and use a rubber spatula to turn up from the bottom and left and right. Do not make a circle. It is easy to remove the egg white bubbles. Pour the evenly mixed egg yolk paste into the remaining egg white pan. In the same way, stir from the bottom up, and the egg white paste and egg yolk paste are completely mixed.

7. The mixed cake batter, pour into a 6-inch cake mold, smooth it, and vigorously shake the cake mold to shake out the inner bubbles.

8. Preheat the oven, fire up and down, middle level, 180 degrees, 35 minutes. I use Changdi oven, each oven is different, the temperature and time are slightly different.

9. Take out the baked cake from the oven, place it upside down on a cooling rack, cool it, shake it lightly, and the cake can be demoulded. Then cut into pieces, soft and delicious, so delicious