Le Cordon Bleu Chiffon Cake 6-7 Inch

Le Cordon Bleu Chiffon Cake 6-7 Inch

1. 3 eggs were put into two clean water-free basins. Soak the egg whites, add lemon juice (or a few drops of rice white vinegar) and continue to beat.

2. The process of blue ribbon is slightly different from the domestic one. The book requires that when the wet foam is reached, 50 grams of sugar is added at a time to continue blowing.

3. Head down and fight.

4. Hit the sharp corners as shown in the figure to stop putting it in the refrigerator freezer for later use. After hitting, it will be discarded.

5. Egg yolk+oil+purified water

6. Hand pump and mix well.

7. Pour the sieved low powder, salt, and 80 grams of sugar together, hand-pump the Z-shape left and right and mix it up and down, don't make a circle! Add vanilla extract.

8. Continue to mix up and down in the Z-shape.

9. Take out the egg whites from the refrigerator, divide them into the egg yolk paste three times and use a rubber spatula to cut and mix well. The speed should be fast to avoid prolonged defoaming.

10. Put it into the mold and shake to remove air bubbles.

11. The middle layer, 175°, the surface is golden, just insert a toothpick to not stick the batter.

12. Leave it upside down on the drying net until it cools to avoid retraction.

13. After being completely cooled, demould and cut into pieces with a small toothed knife.

14. The operation process of the blue ribbon is different from most domestic chiffon cakes, and the taste is also different. It is a combination of chiffon and sponge cake. Save the family breakfast for the next day, and it will be softer after one night.

Tips:

1. There is a small spoonful of baking powder in the original formula, as long as the egg whites are well beaten, it can hold up the cake, not too much.
2. The finished product is about 7 inches. If you use a 6-inch mold, more cake batter can make a few small cupcakes.
3. The formula refers to the fourth edition of the French Blue Ribbon "Professionl Baking". Most of the books do not have specific time instructions. Generally, the finished product is full of golden color and the inserts are not sticky. If the label sticks to the cake, you need to put it back in the oven to continue baking. Don't look at it often in the middle. The cake will easily collapse when the air-conditioning enters.