Chiffon Cake

Chiffon Cake

1. Pure milk, corn oil mix.

2. The milk and corn oil are whipped and fully emulsified into a yogurt state. This step is very important. Inadequate emulsification will affect the texture and taste of the cake.

3. The egg yolk and egg white are separated well. There are 4 eggs weighing about 65 grams with the skin, and 5 if it is a small egg.

4. The low-gluten flour that has been sieved is added to the emulsified liquid in two portions, beaten evenly with the Z-shape technique, and added to the egg yolk.

5. In the same way, mix the egg yolk paste evenly with the Z-shaped technique, and the egg yolk paste becomes sticky.

6. Whisk the egg whites at high speed in a whisk, add one-third of the fine sugar in the shape of a fish bubble and continue to beat.

7. To thicken the egg whites, add one third of the fine sugar for the second time.

8. When the lines appear, add the last one third of fine sugar and beat evenly to medium and low speed, so that the egg whites are more delicate.

9. The egg whites are smooth and shiny, and there is obvious resistance, which is dry foaming. Don’t overdo it. The overdosed protein container will crack and the tissue will be rough.

10. Take one-third of the egg whites into the egg yolk paste, and mix well with the bottom method. Pay attention to the technique to be gentle and not violent.

11. Pour it back into the egg whites and continue to mix, cut, and mix well. The technique must be light and fast, and the transition of mixing is not allowed, it will defoam and cause the cake to grow low.

12. Pour it into an 8-inch mold, and see how thick the paste underneath is. The successful cake batter is almost bubble-free. Gently shake the surface flat with two hands. If you need to shake it, you can only shake it lightly once or twice, don't shake it hard.

13. The oven is preheated half an hour in advance to measure the temperature, and the 140 middle and lower layers are baked for 70 minutes. 140 degrees is the actual temperature of the oven, not the temperature of the oven button.

14. At 40 minutes, the cake slowly climbs up, it will fall back when it reaches the highest level, and it will be cooked after 10 minutes if it does not rise.

15. After baking, take it out and shake it upside down twice. I use two cups to cool the full mold like this. If there is no full mold, you can put it upside down on the grill to let cool.

16. My recipe is almost full after baking. Cool thoroughly and demould. I took it off by hand. I opened the circumference with my hand and pushed out the bottom plate of the film with my hand. Novices can use a stripper knife.

17. The eight-inch chiffon cake is completed.

18. A chiffon cake that melts in your mouth and is delicate, soft and elastic.

Tips:

The back egg method I use, if you use my recipe, don't reverse the order at will, it will affect the organization and taste.
The temperature of the oven should be measured half an hour in advance. The actual temperature is 140 degrees. If you don't want to crack, you can start to reduce the heat by 10 degrees for 40 minutes, and then increase the temperature in the next half an hour to bake the cake. This should be adjusted according to the situation of your own oven.