Savarin Chiffon Cake (eight Inches)

Savarin Chiffon Cake (eight Inches)

1. Prepare raw materials, whisk, and two clean stainless steel basins without oil and water. Eggs are best to be warmed after refrigeration.

2. Separate the egg whites from the egg whites with an egg separator or manually, put the egg whites in a bowl, put the egg whites in a stainless steel basin, and put them in the refrigerator for later use.

3. Take another stainless steel basin, put milk and caster sugar 1, and beat with a whisk until the sugar melts.

4. Add corn oil to the basin and beat until the milk is emulsified, the oily state gradually disappears, and the milk and oil blend together. The full integration of the two can make the cake softer and slightly moist.

5. Add egg yolks to the basin and stir gently with a spatula until fully incorporated.

6. Sift the flour into the egg yolk paste three times with a fine sieve, and mix well with a spatula each time in a Z-shape to make the egg yolk paste fine and thick, with a little fluidity. Then put it in the refrigerator to prevent the egg yolk paste from drying out.

7. Preheat the oven. Take out the egg whites and start to beat. Use the whisk at level 1 to beat the egg whites until they are fish-eye bubbles, add lemon juice to remove the fishy and stabilize the egg whites. Continue to add 1/3 caster sugar2.

8. Use level 3 to continue whipping the egg whites. When the egg whites become thick and thick and foamy, add 1/3 fine white sugar2. Continue whipping at level 3 until the protein volume increases, and when there are lines on the surface, add the remaining 1/3 of the caster sugar 2.

9. Switch to gear 1 to beat the egg whites, lift the egg beater and the egg whites will reach wet foaming when they appear curved sharp corners, and then continue to beat, and check the status change every few beats.

10. Continue to beat until a short, upright sharp corner appears when you lift the whisk, which is dry foaming, and the beat is over.

11. Take out the egg yolk paste, pour 1/3 of the egg yolk paste into the egg yolk paste, quickly and gently stir at the bottom with a spatula until it is almost evenly mixed. Pour the mixture into the remaining 2/3 of the egg whites and stir quickly and gently until it becomes a smooth and even paste.

12. Put the mixture into the mold, smooth it, and gently shake it twice to avoid large bubbles inside.

13. Bake in the oven at 150 degrees for 50-60 minutes, open a small slit in the oven, check with a toothpick or thin round noodles, if there is cake batter, it means it is not cooked through, and it can be taken out if it is dry. After taking it out, quickly topple it, shake it twice to get the heat out, and give the cake room to continue to rise and avoid collapsing. Remove the mold carefully after allowing it to cool. After being refrigerated overnight, it tastes more moist and soft.

14. Decorate the flowers with whipped cream and decorate with fresh fruits. You can squeeze a little diluted jam to increase the brightness, and finally sprinkle with powdered sugar.