Perfect Original Chiffon

Name: Perfect Original Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 5 egg; 60g Powdered sugar; 70ml milk; 50ml Corn Salad Oil; 2.5g Baking powder

by mj80219

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Chiffon cake was made many times, failed N times, and N multiple cakes were discarded. At first, it was really a failure to make it. No improvement is achieved. Finally, I read the recipe in a baking book and bake it at a low temperature and for a long time. At last, I was a little successful, and I felt happy. "

Ingredients

Perfect Original Chiffon

1. material

2. Separate egg yolk and egg white

3. Beat the egg yolks with a whisk

4. Separately add milk and corn oil to the egg yolk to beat

5. The egg whites are divided into three times, add powdered sugar, and beat with an electric whisk. Dismiss the pot if it doesn't fall.

6. Sift the mixed low powder and baking powder into the egg yolk and stir evenly with a rubber spatula

7. Mixed egg yolk batter

8. Take 1/2 of the beaten egg white and add it to the egg yolk paste. Use a spatula to stir carefully without drawing circles to prevent defoaming. After mixing, add the other half of the egg white and mix well

9. Mixed cake batter

10. Pour the cake batter into an 8-inch cake mold, smooth the surface a few times to expel bubbles

11. Bake for 120 minutes at 120 degrees in the lower part of the preheated oven for 10 minutes

12. For the freshly baked cake, put the mold upside down on the iron rack

13. Demould after cooling

14. It looks like a sponge after being cut

15. Put a POS, really delicious, soft and delicate super perfect

Tips:
The specific baking time depends on the performance of the oven. Mine is Changdi 25B. Generally, it is enough to insert a toothpick into it when it is almost non-sticky.