Vanilla Chiffon Cake-the Most Basic Cake

Name: Vanilla Chiffon Cake-the Most Basic Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs yolk; 30ml Plain Water; 30g Caster sugar; 30g Salad oil; a little Natural vanilla oil; 50g Low-gluten flour; 3 pcs Egg white

by Xiaoyao 0209

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Chiffon in Chiffon cake is a transliteration of French chiffon (originally chiffon), which means that this cake has a light and soft texture like silk. The legend of chiffon cake was invented in 1927 by a man named Harry Baker in Los Angeles, USA.
Chiffon cake has a fluffy and soft taste because of the meringue made with egg whites, and the light and refreshing taste is because of the use of salad oil and the addition of water. Moreover, various seasoning materials can be added to the cake, and the taste is more varied, which is also one of its charms.
It has low calories and can be eaten directly after baking without adding anything. This is why it has been so popular until now. The chiffon cake stands tall after baking. The natural vanilla oil used in this cake makes adding less. "

Ingredients

Vanilla Chiffon Cake-the Most Basic Cake

1. Prepare materials, separate the egg yolk and egg whites in an oil-free and water-free container;

2. Add granulated sugar to the egg yolk and stir evenly with a whisk;

3. Add water and stir evenly;

4. Slowly add the salad oil in portions and mix well;

5. Add a little vanilla oil and stir well;

6. Sift in 1/2 of the low powder and stir evenly;

7. Stir until the batter is smooth and viscous, then sift in the remaining 1/2 of the low powder and stir evenly; (It is much easier to use an electric whisk, I use a manual whisk, my hands are too tired;)

8. Beat the egg whites in the mixing bowl with an electric whisk until the egg whites are thickly foamed, and then add 1/3 of the fine sugar; (you can make it slightly in advance before making the egg yolk paste, pay attention to the following tips)

9. Beat until the egg whites are white, then add 1/3 fine sugar to beat;

10. Stir until the sharp soft corners are obvious, then add the remaining 1/3 of the fine sugar;

11. Continue to beat until you can pull out the upright and complete sharp corners, the meringue looks very shiny, and the meringue is finished;

12. Add 1/3 of the whipped egg whites to the egg yolk batter, and stir evenly with a rubber spatula;

13. Then pour the egg yolk paste into the remaining egg whites and stir evenly;

14. Pour into a 7-inch mold, hold down the cylindrical inner mold, place it on the cloth and shake it slightly to make the batter evenly spread;

15. Put it in the oven preheated at 170 degrees, the second floor from the bottom of the oven, up and down, and bake for about 35 minutes; (adjust according to your own oven) This is the appearance of just putting it in the oven;

16. This is the way it is ready to be baked, and it will be higher after baking;

17. Immediately after leaving the oven, buckle it upside down on the cooling rack, and then release the mold after it is completely cool; if you want to decorate, use a cake knife to cut off the uneven bottom and trim it, if it is eaten directly, it is not necessary;

Tips:
Note: 1. The meringue can be made a little in advance, cover the refrigerator with plastic wrap for later use;
2. When the meringue is sent, pay attention to lifting the whisk to observe the status of the whisk;