Pineapple jam chiffon cake

Overview

I have made Qifeng many times, but every time I am not satisfied. I used to find other people's formulas to make it. This time I studied it carefully and made this formula. I feel that the effect is not bad. The only regret is that the surface is cracked. It may be due to the temperature. I still need to continue to work hard!

Tags

• baking
• corn starch
• egg
• homemade pineapple jam
• salad oil
• white sugar
• white vinegar
• milk
• plain flour

Ingredients

Steps

1. 1 Separate the egg yolk and egg white, and there should be no water or oil stains on the surface of the container

   

2. 2 Try to separate the egg yolk and egg white as cleanly as possible, and be careful not to break the egg yolk during the process

   

3. 3 Homemade pineapple jam (the preparation is very simple. If you don’t have it, you can just add about 25 grams of sugar. The original flavor is also delicious)

   

4. 4 Add pineapple jam to the egg yolks and stir with a whisk until the egg yolks become lighter in color and have many small bubbles

   

5. 5 Add milk and salad oil in 4 portions, stir until thick foam

   

6. 6 Mix the flour and cornstarch evenly, then sift into 5, stir well and set aside.

   

7. 7 Preheat the oven to 150°, add one-third of the white sugar and a few drops of white vinegar to the egg whites, beat until rough, then add the other third of the white sugar and continue beating

   

8. 8 Beat the egg whites until they are fine. When the volume has doubled, add the last third of the sugar and beat until stiff peaks form. (Because of my carelessness, I took one less picture. For hard foaming, when you lift the egg beater, the egg whites will form a straight triangle without bending. If you turn the egg white container upside down and the egg whites will not fall, it means that the egg whites have been beaten)

   

9. 9 Add the beaten egg whites to the egg yolk batter in three batches, and mix quickly and gently evenly (fold up and down or make a cross, never a circle! This will make the flour gluten and affect the expansion of the cake)

   

10. 10 Pour the prepared batter into the removable bottom mold (mine is an 8-inch mold! This recipe is just right for an 8-inch mold). Knock it up and down on a flat surface several times to knock out excess air bubbles. Then put it in the middle of the oven and bake at 150° for 45 minutes.

    

11. 11 Immediately after taking it out of the oven, turn it upside down on the baking grid to cool. Maybe the temperature is still a little too high and the surface is still cracked (if you want to do it, you can adjust the temperature appropriately according to your own oven)

    

12. 12 After cooling completely, remove from the mold and cut into the shape you want. According to your preference, you can also spread it with cream or jam and eat it together!