6 inch chiffon cake
Overview
It’s been a long time since I’ve made a cake, and the kids and adults at home have seriously protested that I haven’t left the oven for a long time. I have always been making cake rolls, which are convenient and fast. From the time when the eggs are beaten to when the cake comes out of the oven, it can be done in half an hour. The 6-inch chiffon takes a longer time to bake and is prone to problems, such as waist shrinkage, cracks, or collapse. In short, I have experienced all the possible problems. Today's 6-inch basic chiffon cake is quite satisfactory overall, ignoring the few small cracks in the middle. And this time, I did not use any tools at all to remove the mold. This was my first attempt to remove the mold with my bare hands. As long as the cake is baked for enough time, it is basically not a problem to unmold it with your bare hands.
Tags
Ingredients
Steps
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Add a little starch and three drops of white vinegar to the egg whites of three eggs, add 40 grams of soft white sugar in three batches, and beat until stiff peaks form. Lift the whisk to pull out the strong sharp corners.
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Add 43 grams of milk, 37 grams of vegetable oil and 10 grams of sugar to the yolks of three eggs, and mix thoroughly. Finally, sift in 60 grams of low flour.
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Stir evenly to form an egg yolk paste.
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Add one-third of the egg whites to the egg yolk batter.
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Mix the egg whites and egg yolk paste thoroughly by stirring to obtain a egg white and egg yolk paste.
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Pour the egg white yolk paste into the remaining egg whites and mix evenly.
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Pour the mixed batter into a 6-inch mold. Set the second-to-last level of the oven at 140 degrees for 1 hour, and then turn to 160 degrees for about 15 minutes before taking it out of the oven. After cooling, press the cake down along the sides of the mold to separate the cake from the mold wall. Finally, push down with both hands to push the cake out of the mold.
