Love Chiffon Birthday Cake
1.
Prepare all the ingredients, pour the weighed milk and flax oil directly into a small bowl, separate the egg yolk and egg white, and put the egg yolk in the small bowl.
2.
Beat the egg yolks and other ingredients in the small bowl with a whisk for 3 seconds, and sift into the cake mix.
3.
Mix the flour and egg yolk. The chopsticks I use are also very good. Finally, add water and mix it evenly and smoothly.
4.
Start to beat the egg whites and add one-third of the sugar when the big bubbles are formed.
5.
The volume increases and the bubbles become smaller, then add one-third of the sugar and continue to beat.
6.
When the whisk has a big hook when it is lifted, add the remaining sugar and continue to beat.
7.
Keep beating, lift up the whisk from time to time and look at it. When there are small sharp corners and the basin is not moving, it is fine.
8.
Put one third of the beaten meringue into the small bowl of egg yolk paste, and mix well with chopsticks.
9.
Mix well from the previous step. The oven can be preheated at this time.
10.
Add another third of the meringue.
11.
Stir evenly with chopsticks, the effect is like this.
12.
Pour the egg yolk paste mixed in the previous step into the remaining meringue bowl.
13.
Use a small spoon to shovel the rice and stir evenly.
14.
Gently apply a layer of vegetable oil to the inside of a clean 8-inch mold.
15.
Pour the mixed custard from 10 cm into the mold, knock on the table a few times to shake off the large bubbles, smooth with a small spoon and put it into the preheated oven, 160 degrees, 35 minutes.
16.
Pay attention to observation during the baking process. Finally, insert a toothpick into the cake and pull it out without sticking. Take it out and let it cool off the mold.
17.
Beat 200ml of whipped cream with a clean whisk until the whisk has a small sharp corner. If you decorate the flower, you can beat it for a while.
18.
Cut the cake horizontally into layers, spread the cream on the middle and top layer, and then put the fruit according to your preference, and smooth the surroundings. (The first time I did it doesn't seem to be very good)
Tips:
1. I actually made a chiffon cake. The key to success is to beat the egg whites. I failed seven or eight times before because the eggs were too cold just after being taken out of the refrigerator. This time I took out the eggs and put them in a heated room. It is very easy to pass the night on the ground. Fifteen minutes is enough.
2. When mixing egg yolk paste and egg whites, you can mix it with chopsticks for the first two times, which is also very convenient. I use the flax oil from our hometown. The oil has a strong smell but very fragrant. Ordinary oil can also be used.
3. My oven is too small, the hair is a bit high, and it burns a piece in the end. Do not undercut when unmolding, because if you apply oil, the undercut will squash (mine is the height of an undercut cake is reduced by half).
4. My husband made a birthday cake for his birthday, but it was really the first time I put cream on it. It’s not good to look at, so please give me some suggestions.
