Original Chiffon Cake
1.
Separate the egg whites and egg yolks into an oil-free and water-free egg beater. Put the egg whites into the mixing tank of the chef's machine. I made two 8-inch chiffon cakes. If you make one, just follow the recipe.
2.
Add the egg yolks to the corn oil and stir well.
3.
Then add milk and continue to mix well.
4.
Stir until fully emulsified
5.
Sift in low-gluten flour
6.
Use a manual whisk to draw a word and stir until the batter is smooth, no particles and no dry powder.
7.
Add a few drops of lemon juice and all the caster sugar to the egg whites.
8.
Turn on the chef machine at the highest level and send it to the state where the egg beater is upright with a small sharp corner.
9.
Preheat the oven up and down at 160 degrees, and take one third of the egg whites into the egg yolk paste.
10.
Stir evenly
11.
Pour the evenly mixed batter into the remaining egg whites.
12.
Continue to mix evenly until the batter is fine and smooth
13.
Pour the batter into the mold 8 minutes full
14.
Put it in the middle and lower level of the oven and bake for 40 minutes at 160 degrees.
15.
Out of the oven, inverted, let cool and demoulded
16.
Finished product
Tips:
Note ⚠️1. The egg yolk paste should be fully emulsified until there is no oil star floating, and do not over-mix to avoid gluten in the batter.
2. The egg whites should be sent in place, in a state of upright and small sharp corners, and remember to send them too far to avoid defoaming.
3. When mixing the egg white and egg yolks, be sure to stir, do not stir in a circular motion to avoid defoaming.
