Original Chiffon Cake
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare materials.
2. Separate the egg whites from the yolks (the bowl containing the egg whites should be clean, oil-free, and water-free). Add 30 grams of sugar, 80 ml of salad oil, and 80 ml of milk to the egg yolk bowl. Mix the flour and baking powder evenly, and sieve. Pour into the egg yolk twice.
3. Add 2 drops of white vinegar to the egg white and beat until thick foam. Add the sugar in 3 times until the egg whites are textured and snow-white and smooth. When they are raised, they are elastic and stand up but the ends are slightly bent. This is a wet foam.
4. Turn to a low speed and continue playing for about half a minute, until the lines are more obvious and the skies are white.
5. Raise the head of the whisk, the tail is in a firm triangle shape, this is a dry foam, about 9 points, it is the best state for the chiffon cake egg whites, use a spatula to dig one-third of the egg white into the egg yolk paste, light Mix gently, pour all the egg yolk liquid into the egg whites, use a spatula to turn up from the bottom, and cooperate with the cutting and mixing action to gently mix all the batter (do not make a circle, it will defoam)
6. Pour the batter into the mold, shake it on the table a few times to drain the bubbling inside, and make the surface smoother. After the oven is preheated at 120 degrees, place it on a baking tray and place it on the penultimate layer for 90 minutes
7. Out of the oven inverted, demoulded after cooling
Tips:The safest way is to start baking at a low temperature to extend the baking time.
