Chiffon Cake

Name: Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 35g Low powder; 5g corn starch; 2 pcs Large egg; 20g Corn oil; 20g milk; 40g Sugar; A few drops Fresh lemon juice

by @That floweropen@

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Baking rookie, the debut of the oven is the chiffon cake. Because I don't like wasting ingredients, I always do my homework before making it. I personally think that the egg white must be oil-free and water-free, and the egg white must be in place. When mixing the egg white, be careful not to draw circles to avoid defoaming. Move fast but be gentle. Finally, the temperature and level of baking must be mastered. Because the temperature of each oven is different, some things cannot be copied. After the cake is baked, it must be inverted to let it cool, and then demoulded after it is completely cooled. "

Ingredients

Chiffon Cake

1. Separate the egg yolk protein, put them into oil-free and water-free containers, add 10 grams of sugar and 20 grams of corn oil.

2. Use a hand whisk to mix until fully incorporated.

3. Add 20 grams of milk and mix well.

4. Add the low flour and cornstarch that have been sieved twice.

5. Mix the egg yolk batter evenly with a whisk in an irregular manner. Put the mixed egg yolk batter aside and set aside.

6. Squeeze a few drops of fresh lemon juice into the egg whites.

7. Add 30 grams of sugar in 3 times and beat the egg whites into dry foam.

8. Put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)

9. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white.

10. Use the same technique to gently stir up and down until the egg white and egg yolk paste are well mixed.

11. Pour the mixed cake batter into a 6-inch mold and shake it twice on the table to shake out the large bubbles inside.

12. Fire up and down at 150 degrees for 45 minutes in the middle and lower levels. After roasting, take it out and buckle it upside down on the grid to cool.

13. After cooling completely, demould with bare hands. (There will be no cake crumbs)

14. Cut open. Take a look.

Tips:
The egg white bowl needs to be oil-free and water-free.
Stir up from the bottom, do not stir in circular motions to avoid defoaming.
Unmold with bare hands, there will be no cake crumbs.