Eight Inch Chiffon Cake

Eight Inch Chiffon Cake

1. Prepared materials.

2. The egg white and egg yolk are separated, and the container must be oil and water free.

3. Add the egg yolk to the salad oil and stir the milk until emulsified.

4. Sift in low-gluten flour.

5. Mix the egg in a straight or Z-shape back and forth evenly. Do not stir in a circular motion to prevent the batter from becoming stiff. The mixed batter is ready for use.

6. Add a few drops of white vinegar to the egg whites, beat until the fish eyes are soaked, add 1/3 of the sugar.

7. Beat until thick and add the second sugar.

8. Beat until there are lines and pour in the remaining one-third of the sugar.

9. When the whisk is lifted with a hook, it is basically just fine, which is what people call hard foaming.

10. The bowl of meringue that has been beaten upside down will not fall and it is almost not far from the success (the oven is preheated at 180 degrees from the upper and lower fire).

11. Take one-third of the meringue into the egg yolk paste and stir evenly, turning from bottom to top like a stir-fry. Don't stir in circular motions.

12. Add another third of the meringue and continue to mix evenly.

13. Finally, pour the egg yolk paste into the remaining meringue and stir evenly.

14. This is the mixed cake batter.

15. Pour the egg yolk paste into an eight-inch movable bottom mold, shake it lightly, and shake out bubbles.

16. Bake in the oven for 120 minutes and 150 minutes for 60 minutes (baking time and temperature depend on each person's oven).

17. The cake has been baked for about 20 minutes.

18. After baking, the cake can be demoulded after being inverted and allowed to cool.

19. The first successful chiffon cake.

20. Finished product.

Tips:

1. The container must be clean, oil-free and water-free, and there must be no egg yolk in the egg white.
2. The degree of whipping of the egg white is the key to the cake.
3. Do not sift the low-gluten flour and stir it in a circular motion to prevent the batter from becoming gluten.
4. When adding meringue, do not stir in a circle to avoid defoaming.