Chiffon Layer Cake

Name: Chiffon Layer Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 70g Sugar; 40g grape seed oil; 70g Yogurt; 120g Low-gluten flour; 1/2 tsp Lemon juice; Some Hawthorn Sauce; Some Light cream

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Participated in the "Autumn Harvest and Sharing Food" event last month and was lucky to win the Golden Crown Award. I was so excited to see my name on the list! Thank you for the opportunity to participate and win prizes given by Gourmet World! Thank you all for your support and encouragement! Yesterday, I received the prize of the event ACA Smart Baking Electric Oven, 33L gold capacity, especially suitable for family use. There is also a smart one-button menu, just select the button, the temperature and time are all set by the oven with one button, even the novice can easily enjoy baking and grilling and other delicacies. After receiving it, I wanted to make a chiffon cake with one-click. The effect is really good. The temperature control is super accurate. I also worry that the color of the cake is too heavy. After baking for 20 minutes, I put tin foil on the cake, but the top is upside down. The coloring is too light, haha, it is the easiest thing to leave to the oven, and the effect is the best. "

Ingredients

Chiffon Layer Cake

1. Separate egg yolk and protein, add grape seed oil to egg yolk and stir well until combined

2. Add 10 grams of sugar and mix well

3. Add yogurt

4. Stir thoroughly

5. Sift in low-gluten flour and stir into egg yolk paste

6. Add a little lemon juice to the egg whites

7. Whisk at a low speed and add about 20 grams of sugar when foaming

8. Continue whipping at low speed until the foam is rich and add 20 grams of sugar

9. Continue to beat until the foam is fine, add the last 20 grams of sugar and then turn to high speed to beat

10. High-speed whipping for about 2 minutes to medium speed for about 2 minutes, and finally low-speed whipping until hard foaming, that is, lift the whisk to have a straight small triangle

11. Take 1/3 of the egg white and add it to the egg yolk paste

12. Stir it evenly

13. Pour the mixed egg yolk paste into the remaining egg whites

14. Still use the mixing method to mix evenly

15. Pour into a 6-inch round mold

16. Start the oven, select the cake function, the default is 50 minutes, and the oven will roar when preheated to temperature

17. Put it in the preheated oven, the amount in the recipe is 2 6-inch pieces,

18. After the program is completed, the cake can be baked. I covered the tin foil halfway, but the color on the surface was not enough. It is recommended that you don’t need to cover it. The effect of baking directly will be better.

19. Release the mold after the inverted button is allowed to cool

20. I don’t want to make too much cream, so I divide the cake into four, take two, cut into 3 slices, smear hawthorn sauce and whipped cream on the cake slices, and squeeze a pattern on the top.