[northeast] Ten-inch Chiffon Cake

Name: [northeast] Ten-inch Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 9 egg; 80g Salad oil; 80g of egg white Caster sugar; 160g Low-gluten flour; 100g milk

by Jin Feng Qiwu

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

I bought a 10-inch mold. The 8-inch mold was not enough after the test. Now I bake 10-inch molds every time. "

Ingredients

[northeast] Ten-inch Chiffon Cake

1. Separate the egg white and the yolk and put them in two containers with no water and no oil (the egg I used is small and contains 9 eggs)

2. Separated egg white

3. Add 25 grams of fine sugar to the egg yolk, stir evenly with a manual whisk, then add milk and salad oil

4. Stir well

5. Then add low-gluten flour and mix well again,

6. Stir until no particles

7. Add a few drops of white vinegar to the egg whites, beat at a slow speed until it becomes a thick bubble, add fine sugar in 3 times

8. Quickly hit to a grainy pattern

9. Finally, a small straight tip appeared

10. Take one-third of the egg white and add it to the egg yolk paste and stir evenly with a spatula

11. Then add the remaining egg whites, gently scrape from the bottom and stir evenly

12. Pour the batter into the mold and shake it up a few times to produce large bubbles

13. Put it into the preheated oven, the second to last layer, use the upper and lower heat to 110 degrees, bake for 60 minutes, 120 degrees and then bake for 25 minutes, (baked for 85 minutes in total)

14. When the cake is out of the oven, it will be reversed immediately, and it can be demoulded after it has cooled down naturally.

15. Demold

Tips:
The container for the egg white protein should be water-free and oil-free, and the egg white should be beaten to the level of rigidity. Pay attention to the fire when baking, and adjust the temperature at any time by looking at the shade of color.