Flower Chiffon Cake

Flower Chiffon Cake

1. Weigh all the materials first.

2. Separate the yolk and white of the egg.

3. After mixing the separated egg yolk with 25 grams of fine sugar, use a whisk to beat until the volume is enlarged, the state is thick, and the color becomes lighter.

4. Add the corn oil in three times, each time you add it, use a whisk until the mixture is evenly mixed, and then add the next time.

5. Add milk and stir gently.

6. Mix low-gluten flour and baking powder and stir well.

7. Sift into the egg yolk.

8. The sifted flour is very delicate.

9. Stir it with a rubber spatula to form an egg yolk batter. Put the mixed egg yolk batter aside and set aside.

10. Wash and dry the whisk and start to whip the egg whites. When the egg whites are sent to the blister state, add one-third of the fine sugar. Continue to beat and add the remaining sugar in two batches.

11. Whip the egg whites to a dry foaming state, that is, after lifting the whisk, the egg whites can be pulled out of the upright sharp corners.

12. Put one third of the egg whites into the egg yolk paste.

13. Use a rubber spatula to stir evenly from the bottom up.

14. Pour the mixed batter into the remaining egg whites.

15. Continue to stir evenly.

16. In this way, the cake batter is ready.

17. Pour the batter into the flower mold, about a quarter full of the mold. Shake the mold several times on the table to produce large bubbles. Then put it into the preheated oven, heat up and down at 150 degrees, the second to last layer, bake for 45-50 minutes,

18. After the cake is baked, it is immediately buckled upside down on the baking net until it is completely cooled.

19. Use a stripping knife to carefully demold along the edge of the mold.

20. Finished picture.

Tips:

1. If there is no flower mold, you can use a round mold, a heart-shaped mold or other molds, all of which are the same method of operation, but the shape is different; 2. The egg white must be sent to a dry foaming state; 3. When the egg whites are sent The sugar must be added in three times; 4. The cake should be inverted immediately after it is out of the oven; 5. The batter that is poured into the mold should not be too full. Generally, the amount of batter for an 8-inch mold is about 500 grams; 6. The whipped egg whites Pay attention to the technique when mixing the egg yolk batter. The action should be rapid and the amplitude should be large. It should be stirred up from the bottom, and strive to mix the batter in a short time; 7. The oven temperature setting and the length of baking time vary depending on the oven. , So be sure to observe frequently during the baking process.