Original cup chiffon cake

Overview

Cup chiffon cake is simple and easy to make, and it is also very convenient to carry out. It is also good to give away. However, there are indeed some skills to make it without cracking or shrinking. Friends, let’s make it together!

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• corn oil
• egg yolk
• white vinegar
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Prepare two oil-free and water-free stainless steel basins, separate the refrigerated eggs from the egg whites and egg yolks, weigh the low-gluten flour, milk, corn oil and fine sugar, and sift the low-gluten flour. Add milk and corn oil to one of the basins.

   

2. 2 Beat with egg beater until the buttermilk is combined.

   

3. 3 Add egg yolks.

   

4. 4 Beat the egg yolks and stir until the egg yolk liquid becomes emulsified.

   

5. 5 Add sifted cake flour.

   

6. 6 Stir evenly with egg yolk until the egg yolk paste becomes fine and grain-free. Avoid drawing circles in the same direction, otherwise tendons will easily form. Set aside.

   

7. 7 Add the separated egg whites to another basin and add a few drops of white vinegar.

   

8. 8 First use an electric mixer to beat at medium speed until fish-eye foam forms, then add one-third of the fine sugar.

   

9. 9 When the meringue appears slightly sharp, add the second caster sugar.

   

10. 10 When the peaks of the meringue become more erect, add the remaining caster sugar.

    

11. 11 Turn to low speed and beat until stiff peaks form.

    

12. 12 First add one-third of the meringue to the egg yolk batter. At the same time, preheat the oven to 190 degrees Celsius and start preheating.

    

13. 13 Mix well by hand.

    

14. 14 Add the second meringue and mix evenly with a spatula. Pour the mixed egg yolk paste into the remaining meringue.

    

15. 15 Cut and mix evenly to form a fine batter.

    

16. 16 Put the batter into a piping bag, cut a small opening, and evenly distribute it into the paper cup until it is about 70-80% full. Place it into the baking pan and shake it lightly a few times to knock out the air bubbles in the batter.

    

17. 17 Put it into the preheated oven, middle and lower layers, bake at 160 degrees for 35 minutes, then take it out of the oven and shake the mold.

    

18. 18 Let it cool on a baking sheet and then store it in a crisper for posing for photos😄

    

19. 19 The cake texture is very delicate😊