Hollow Chiffon Cake

Name: Hollow Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 60g milk; 50g Sugar; 80g Low-gluten flour; 40g Sunflower oil

by Xuefenger

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Making cakes can be traced back ten years ago. At that time, I liked to eat cakes, bread and other desserts. I saw that many friends could make them at home. I was very greedy. I also made up my mind to roll up my sleeves and do it myself. I didn't know anything about it, and it would definitely be difficult to do. In fact, I am very grateful to the development of the Internet, which allowed me to quickly learn how to make various desserts. There are many types of cakes, whether it is muffin cake, sponge cake, Madeleine, etc., chiffon cakes are delicate and delicious, and they are also my favorite cake. Chiffon is a transliterated word. The word Chiffon means a soft chiffon gauze. The chiffon cake is named after its light and soft texture. Chiffon cakes are made from vegetable oil, unlike those made with butter, which will harden after being refrigerated. Compared with other cakes, the practice is one step more. If it is not done well, it is easy to shrink. Many people describe it as a "crazy cake". The shrinking again and again makes many people discouraged. In fact, this is not the case. As long as these 3 points are mastered, chiffon cakes can be made very easily, especially with hollow molds, which is more effective. "

Ingredients

Hollow Chiffon Cake

1. Separate the egg yolks and egg whites, add milk and sunflower oil to the egg yolks, mix well, sieve in flour and mix well to form egg yolk paste.

2. For whisking the egg whites, add sugar to the egg whites and use an electric whisk to make dry foaming. Lift the whisk, and the meringue on the head of the whisk is at a right angle.

3. Stir the whipped meringue into the egg yolk paste in stages. This process must be light and fast to prevent defoaming.

4. The evenly mixed cake batter is in a delicate state.

5. Wash and dry the hollow mold of Xuechu, pour in the cake batter, shake it a few times to shake out the big bubbles, so that the baked cake will be more delicate and there will be no big holes in the middle.

6. Preheat the oven at 200°C for 5 minutes, put the cake batter into the mold, and bake at 160°C for 35 minutes.

7. Take out the baked cake and let it cool down. This hollow mold can be upside down on the wine bottle. It is most convenient. When it is cool to warm, it can be demoulded manually. If you are not skilled, you can use a spatula to help demold. The perfect cake is just fine.

8. Children especially like to eat, and the absolute taste and taste are different from the cake oil made by cake shops.

9. Finished product.

Tips:
1. If you want to bake the cake softly and the egg whites should be in place, lift up the egg beater, and the meringue on the egg beater head should be at a right angle. If you are a novice, you can use a chopstick to insert the prepared meringue, and the chopsticks can stand up, then the meringue is finished.

2. The cake batter, when mixing, must be mixed, do not become gluten, this process should be light, fast, do not mix for too long, let the meringue defoam, in that case, the cake will not be soft.

3. The roasting process should be roasted on a low fire. If the fire is too high, it will be better on the side and not cooked in the middle. This will easily shrink. Just pay attention to these three points, and the chiffon cake will be properly baked.