Mulberry Chiffon Cake

Name: Mulberry Chiffon Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 85g Egg white; 46g yolk; A46g granulated sugar; B18g Caster sugar; 48g milk; 38g oil; 20g Mulberry; Some Corn flour

by Siqin Ruo Shui 87

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

After jumping into the baking pit, I realized that Chiffon cake is the pain in the heart of every baker. Success it always hides and seeks with me. Since the beginning of baking, the chiffon cake has been made no less than 15 times, and each time it has not reached the ideal state. At the twelfth time, God finally took care of him, and I finally found the failed baby. That kind of joy can't be forgotten so far. This time, the mulberry chiffon found out the habit of the new oven, and used a low fire for a long time and slow roasting. Finally did not live up to the one-hour wait. Although successful, it is not perfect!

Ingredients

Mulberry Chiffon Cake

1. Prepare the required materials first

2. Separate egg yolk and egg white. Add white sand sugar B to the egg yolk and stir evenly

3. Add the oil and stir evenly

4. Pour the milk and mix and stir

5. Sift in low-gluten flour

6. Stir up and down with a spatula until there are no particles

7. Beat the egg whites with a whisk until a fisheye bubble shape is added, add part of the fine sugar A

8. Continue to beat until fine foam, add white sugar A for the second time

9. Continue to beat until the egg beater is lifted and the meringue is in a hook shape. Add the remaining white sugar A for the third time.

10. Continue to hit to the hard foaming state to stop

11. Put the meringue into the egg yolk paste three times and stir evenly

12. For the third time, pour the mixed cake batter directly into the remaining meringue and stir evenly

13. Mulberry with a little cornstarch

14. Put it in the cake batter and mix well

15. Pour into the mold, place the mold at a height of 20 cm away from the table to let it fall freely, and vigorously shake out bubbles

16. Put it in the preheated oven. Count the second floor from top to bottom, fire up and down, 140 degrees. One hour

17. When the time is up, quickly take out the cake upside down and let cool

18. After letting cool, it can be demoulded

Tips:
1. The mold used in the recipe is an 8-inch hollow mold. The cake recipe uses an 8-inch recipe *0.77. That is the amount of 7 inches.
2. When mixing the egg white and egg yolk paste, be sure to stir like a stir-fry, do not stir in a circular motion, so as to prevent the batter from becoming stiff
3. The temperature of each oven is different, so please adjust according to the actual temperature of your own oven.
4. Mix the mulberries with cornstarch to prevent the mulberries from sinking to the bottom
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.