Chiffon Cake

Name: Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 110g Low-gluten flour; 120g Sugar; 40g Salad oil; 70ml liquid; a little salt; 1/2 teaspoon Baking powder; 3 drops acid

by Jackylicious

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Before the tutorial starts, the classification of cakes will be popularized. According to the differences in methods and ingredients, common cake bodies can generally be divided into the following categories:
Chiffon cake, also called chiffon, is called Chiffon in English. The original intention is that the texture of the cake body is as light and smooth as chiffon. The key difference in its production principle is that after the yolk and egg whites are separated, only the egg whites are beaten, and lighter liquid oil (not butter) is used.
Sponge Cake (Sponge Cake) concisely describes the texture of the cake, which is as soft as a sponge. Compared with Chiffon, the biggest feature of its production process is the use of whole eggs for whisking. Although the texture is also fluffy, it doesn't have the silky smooth feeling of chiffon. The advantage is that it has better bearing capacity than Chiffon, so the sponge cake body is mainly used in the multi-layer fondant cakes that appear at wedding banquets and other events.
Cotton Cake (Cotton Cake), its method is similar to Chiffon, but also separate egg yolk and egg white. The core difference lies in the use of hot noodles, that is, the fluffy feeling formed by the hot oil contacting the flour. Its taste characteristics are like cotton candy (not Marshmallow), which melts in the mouth.
As for other mousse cakes, cheesecakes, etc., whether it is a variant of ice cream, or a variant of Pie, from the cake itself, I don't want to divide it in this way.
Disclaimer: The following ingredient ratios and methods are referenced from Taiwanese baker-Meng Zhaoqing"

Ingredients

5 Egg
110g Low-gluten Flour
120g Sugar
40g Salad Oil
70ml Liquid
a little Salt
1/2 teaspoon Baking Powder
3 drops Acid

Chiffon Cake

1. If you are tired from reading the text, you can scroll down to the end of the article to watch the full video. First, let's explain the liquid in the ingredients. If it's the easiest, you can use milk. If you want orange flavor, use orange juice. Here I use the matcha that many people like. It’s about 3-4 scoops. Remember to brew with hot water of about 80-90 degrees, and then let it cool for later use.

2. Prepare two large plates and put the egg whites close to yourself. Then separate the egg whites and egg yolks. Knowledge points: 1. Remember to check repeatedly to make sure that there is no oil and water residue in the egg white basin. 2. For eggs with a thin yolk, it is better to leave a little egg white on the yolk instead of breaking the yolk. 3. It was accidentally broken, so remember to remove the egg yolk from the egg white as soon as possible.

3. Let go of the egg white plate and we will now prepare the egg yolk solution. Add about 1/3 of the sugar (40 grams) to the egg yolk and stir immediately. If you are a 1/3 friend who is more difficult to handle, you can divide the sugar into 2 portions when weighing the sugar, one portion is 40 grams, and one portion is 80 grams. (Under the 5-egg version) After the white sugar touches the egg yolk, stir it up quickly and stir until the sugar particles are no longer visible.

4. Adding vegetable oil, you can use Western-style salad dressing, which is to pour the oil with one hand, stir with the other, and let the oil eat into the egg liquid. Regarding the choice of oil, try to pick something that has no taste, such as sunflower seed oil. Avoid olive oil!

5. Pour cold matcha water in the same way. When ps made the recipe, only 60 grams of water was prepared, which caused the liquid in the next step to be a bit sticky and the final product was dry.

6. Add a pinch of salt and half a teaspoon to low-gluten flour, then sift them together and add them to the egg mixture. If the radius of the sieve used is similar to that of the basin, you can choose to use the "pressing" method to sift the flour, so as not to make a mess in the kitchen.

7. Use the egg to draw a "well" and mix the flour and egg slurry evenly. The purpose is to let the flour eat into the egg liquid without particles.

8. At this time, the oven can be preheated to 375°F/190°C.

9. Here comes the most important step: to kill the egg whites. First use a medium speed to make the egg white a little bubbling (about 10 seconds), and then add a few drops of acidic substance to the egg white: such as white vinegar/lemon juice/taste powder. The role of the acidic substance is to make the state of the protein more fixed and not easy to beat.

10. Then turn the machine to high speed, and then pour in the white sugar one by one.

11. Check the syrup on the side of the bowl below at the right time and scrape it back into the egg whites with a spatula. Continue to beat until dry foaming, and then use low speed for a few laps. Knowledge point: The so-called dry foaming must be a strong hook when the whisk is pulled out.

12. Then we mix the egg yolk liquid with the egg whites. It turned out that a part of the lighter-weight liquid was used to thin the denser egg liquid, and then the two were mixed. The advantage of this is that the heavier liquid will not sink to the bottom. Knowledge point: remember that you need to use the mixing method throughout, so that the air pure in the protein can be retained to the greatest extent.

13. Transfer the mixed egg liquid to the mold. If the egg whites are successfully sent, the egg liquid cannot flow in the mold. At this time, we need to rotate the mold to fill it evenly.

14. Finally, we use a spatula to smooth the surface, and then beat the entire mold to eliminate the blisters in the cake. Pay attention to my words: This is blistering. If you don't eliminate it, there will be irregular large holes in the body after the cake is cooked. The air mentioned before is formed by the combination of air and protein through the process of blowing, and it is also the main reason why the cake can rise.

15. Put it in the oven, lower the temperature to 365F/180C, bake for 35-40 minutes, depending on the thickness of the egg liquid and the degree of burnt aroma you like. Extra: Friends who don’t have an oven can pour egg syrup directly into the egg rice cooker (up to half full), and it can be used to bake cakes in the same cooking mode.

16. Extra: Friends who don’t have an oven can pour egg syrup directly into the egg rice cooker (up to half full), and it can be used to bake cakes in the same cooking mode.

17. After it is out of the oven, insert a bamboo stick to the end and pull it out to check if there is any egg liquid remaining on the bamboo stick. If not, it proves that the cake is fully cooked.

18. The cake is cooled in the form of reverse buckle, the purpose of which is to prevent the cake from shrinking and deforming. If you don’t teach this kind of mold, you can find 3 utensils of the same height and find 3 supporting points on the edge of the mold to cool.

19. Finally, we can use a scraper for demoulding. If you have obsessive-compulsive disorder, or friends who have special requirements for the perfection of the surface of the cake, you can also use your hands to demold.

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