Stump Chiffon Cake

Name: Stump Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 (65g with shell) egg; 100g Low-gluten flour; 150g Light cream; Some Chocolate Sandwich Biscuit Stick; a little Dark chocolate shavings; 10g (for cream) Caster sugar; 40g Corn oil; 50g Cold water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I haven't eaten the cake for a few days, so I can do both when I have time. The 4-inch taller cake mold was also turned out by me. I want to change the pattern of the ordinary chiffon cake, but the pasting is a weakness, and I don't want to spend too much time on it. So this kind of stump cake in the picture came out. The two cakes only use 5 eggs, plus 100 grams of cake flour, sugar, corn oil and cold water, and there is no 10 yuan including the utility bill. Is it a good deal to make the cake by yourself? After the cake was baked, I counted these small stick biscuits, thinking that 6 boxes were almost the same, so I went downstairs to buy them.
After the cake is cool, unmold, cut off the top bulge, spread some whipped cream around, and then paste the small biscuits one by one. It turns out that "wood" is not enough! Hurrying, I rushed downstairs to make up 4 boxes. A box of 7 yuan 5, 10 boxes is 75 yuan. Although it is a bit "noisy and overwhelming", it satisfies the desire for hands-on and can also make the children eat cakes, which is worth it! Send a WeChat message to a cousin in the same community, and he will take it to the children after work. Do you think this emotional connection is also priceless? My cousin said, if you sell a private house, it will be a loss! Haha, use a method to provide an idea for friends who can't wipe the face. "

Ingredients

5 (65g with shell) Egg
100g Low-gluten Flour
150g Light Cream
Some Chocolate Sandwich Biscuit Stick
a little Dark Chocolate Shavings
10g (for cream) Caster Sugar
40g Corn Oil
50g Cold Water

Stump Chiffon Cake

1. The cake materials are ready, low-gluten flour, eggs, corn oil, fine sugar, cold water can be replaced with milk;

2. Separate the egg white and egg yolk, and put the egg white into a clean basin without oil and water;

3. Mix corn oil and cold water in the egg yolk in turn, stir well and separate oil-free water, sift in low-gluten flour, stir evenly in irregular directions with a manual whisk, and the egg yolk paste will drop smoothly and slowly like a ribbon;

4. The egg whites are beaten with an electric whisk, and the fine sugar is poured in three times. After the coarse foam is beaten, the fine white foam is beaten, and the obvious grain is fine. When the beater feels some resistance, the protein paste When it is meticulous and bright, lift it up while closing the whisk, and the egg white paste can be at a small right angle or a small curved angle;

5. Preheat the oven to 150 degrees, then mix the cake batter: take 1/3 of the egg white batter into the egg yolk batter, stir evenly, then pour it back into the egg white batter, and mix evenly to form a delicate and shiny cake batter;

6. Pour the cake batter into two 4-inch raised cake molds. Without this mold, you can use an ordinary 8-inch chiffon cake mold. Pick up the mold and shake it a few times to shake out the big bubbles in the cake batter;

7. Put the cake batter into the middle layer of the preheated Changdi steaming oven, and heat up and down at 150 degrees for 50 minutes; the so-called middle layer means that the mold should be in the middle of the oven. If the inside of the oven is not very high, the mold can be placed in the middle and lower layer, at the bottom. You can add a baking tray; therefore, you must adjust the time and temperature according to the actual situation of your own oven;

8. Take the baked cake out of the back end and shake it twice to shake out the excess heat inside and let it cool down. Because the cake rises relatively high, I didn't use a drying net to dry the cake;

9. After the cake is allowed to cool, unmold it with your bare hands. The appearance is neat and clean, and the top bulge is shaved off. The cake body and cake leftovers are all useful, and set aside for later use;

10. Refrigerate the whipped cream for more than 8 hours into a basin. The amount is about 150 grams. Add 10 grams of granulated sugar. Use an electric whisk at low speed to beat to 80% of the hair. It is delicate, shiny and non-flowing;

11. Spread the cream on the top and the periphery of the cake body, it does not matter if it is not smooth; if you want the cake to be higher, you can divide it into 2-3 slices to make a fruit or cream filling;

12. Wrap the chocolate sandwich biscuits around the periphery of the cake, the shape can be arbitrary, and the length needs to be adjusted;

13. Sprinkle chocolate crumbs or sift cocoa powder on the surface, and insert two small biscuit sticks for decoration. It looks like a tree stump and a wooden barrel in this way, more like a big firecracker for the Spring Festival.

Tips:
【Baking Tips】
1. This recipe is suitable for ordinary 8-inch chiffon cakes, and the baking time can be adjusted to 150 degrees for about 60 minutes up and down; the time and temperature are adjusted according to the situation of your own oven;
2. If the cake is made into a sandwich, the biscuit stick can be directly pasted on it without intercepting it. A thin cake will look more distinctive;
3. The Changdi steam oven I use has a fast preheating speed. In addition to roasting, it can steam enough. Other steaming recipes can be found in my recent sharing.