Eight Inch Chiffon Cake

Eight Inch Chiffon Cake

1. Prepare two pots and a small bowl. 5 eggs, one by one into a small bowl, the reason is to prevent the yolk from being incomplete and affecting the separation of the yolk. For fresh eggs, you can directly beat the eggs to the egg white separator to separate the egg whites and yolks. Then put them in an oil-free and water-free basin. You can also use a clean mineral water bottle to suck the egg yolk in the mouth of the bottle, then squeeze the bottle hard and place it in the bowl where the egg yolk is placed. The premise is that the eggs are also fresh.

2. If the eggs are not fresh. Use the method in the picture to separate the egg white and the yolk.

3. This is the separated egg white and yolk. At this time, you can wash the small bowl and egg white separator at will. At least, I like to do it. When the cake is finished, everything that needs to be washed is also washed away.

4. Prepare 85 grams of low-gluten flour.

5. Sifted. This is to prevent lumps in the flour. Make the cake more delicate.

6. Add 20 grams of corn oil and 60 grams of milk. A small amount of sugar. I usually put about 5 grams.

7. Stir evenly with a z-shaped hand whisk. Don't stir in one direction, because the batter cannot be gluten.

8. Remember not to stir in one direction, but to stir in a zigzag shape!

9. Stir until the batter is uniform and free of particles. Set aside for later use.

10. I'm still in the old habit of washing off all the used utensils. 😊

11. Prepare 55 grams of white granulated sugar. Soft white sugar is the best. Sometimes, white granulated sugar is fine if there is no soft white sugar.

12. Beat the pure egg whites at low speed until thick.

13. Add 1/3 of the sugar and beat at medium speed until the volume increases and the foam is fine.

14. Add 1/3 of the sugar.

15. Send at medium speed until lines appear.

16. Add the remaining 1/3 of the white sugar, and beat at medium speed until the peaks do not fall. Tilt the bowl so that the beaten egg whites will not be poured out easily.

17. Observe the state of the egg whites at any time, this state has not been passed. Keep going.

18. Pass it until the strong tip is pulled out. Also note that the egg whites will not look smooth and grainy after they are passed. It is not easy to mix evenly when mixing with egg yolk paste.

19. The egg white and egg yolk batter have been prepared.

20. Take 1/3 of the egg white and put it in the batter.

21. Pour 1/3 of the beaten egg white into the egg yolk paste, and use a mixing knife to turn it upside down and stir evenly. It is also not allowed to stir in one direction, so that the beaten egg whites will defoam and affect the taste of the cake.

22. After mixing well for the first time, add the remaining whipped egg whites in two batches and mix well.

23. The stirring must be even. Pour into an 8-inch cake tin. Let stand for a while. Preheat the oven at 135 degrees for 3 minutes. Shake out the big bubbles in the cake batter.

24. Do you see bubbles? Use a little force to shake the mold on the table.

25. The bubbles are gone, everything is ready.

26. My oven uses this temperature. 135 degrees, fire up and down. The temperature of each oven is different. Refer to the instructions of your own oven to set the temperature. Do it a few times and you will know what temperature your oven should use.

27. After taking it out of the oven, shake it quickly and buckle it upside down in the drying tray. After letting cool thoroughly, demould. I like to use a knife to make a circle around the side. It's down in one fell swoop. This is the advantage of aluminum molds. The coating cannot be scratched with a knife. Sorry, this picture is a picture of another kind of cake, just to explain to everyone, after it is out of the oven, it is snapped back on the shelf in the oven.

28. The cake is ready!

29. Picture one of the cake made by yourself.

30. Picture two of the cake made by yourself.

31. Picture three of the cake made by yourself.