Chiffon Cake

Name: Chiffon Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Sugar; 40g milk; 30g Canola oil; 40 me Low-gluten flour; 15g corn starch; a little salt; a little Lemon juice

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

In the early stage, I learned how to make cakes in the "baking school", including "sponge cakes" and "chiffon cakes". After being taught by the teacher, students who could not do it rushed to buy ingredients and used school resources to try them out one after another. .
I don’t know if it’s the oven problem or other reasons. According to the teacher’s formula, tartar powder and shortening have been added to stabilize the protein and foam. When the cake is out of the oven, without exception, cracks and collapses appear instead of smaller ones. Retracted.
Due to the large number of people in the school, the oven was few and I had no chance to try it (I tried it with a rice cooker that day, it was great), so when I came back, I followed the same method and tried another one without adding tartar or shortening. There are a few cracks on the surface, but the height is very high, and there is no collapse at all, happy~`~

Ingredients

3 pcs Egg
50g Sugar
40g Milk
30g Canola Oil
40 me Low-gluten Flour
15g Corn Starch
a little Salt
a little Lemon Juice

Chiffon Cake

1. First separate the egg white and egg yolk:

2. Add sugar to the egg yolk

3. Stir evenly with a spatula until the sugar is completely melted

4. Pour the milk and mix well

5. Pour in canola oil and mix well

6. Sift in low-gluten flour and cornstarch

7. Stir evenly with a spatula until thick

8. Add a little salt and lemon juice to the egg whites

9. Beat at a slow speed until the big fish is soaked, add 1/3 sugar

10. Beat until small fish bubbles, add 1/3 sugar

11. When turning to medium speed until there are lines, pour in the most white sugar

12. Turn to high speed to send. When you feel there is obvious resistance, turn to medium speed to set the shape, turn off the power, and lift the beater to raise the sharp corner

13. Take the freshly stirred egg yolk paste, and preheat the oven at the same time: 180 grams up and down

14. After stirring evenly, pour all into the egg white paste

15. After stirring evenly, pour all into the egg white paste

16. Use the same mixing method, and mix until smooth

17. Pour into a 6-inch movable-bottom mold, shake it a few times, and shake out extra large bubbles

18. Put it into the lower layer of the preheated oven: adjust the heat to 150 degrees, bake for 50 minutes, turn to 165 and bake for 3 to 5 minutes

19. The cake is baking

20. When the time is up, shake it slightly after it’s out of the oven, and let it cool down on the grill

21. After cooling thoroughly, demould

Tips:
1. A basin containing egg whites: no oil or water is required
2. When mixing in flour and egg batter: need to use the method of turning or cutting to mix quickly and evenly
3. Bake Chiffon cake: In order to prevent collapse and cracking, it is best to bake it at a low temperature and slow baking (my oven is a little hot, and the surface of the cake has a little cracking)