Le Cordon Bleu Chiffon Cake 6-7 inches
Overview
How to cook Le Cordon Bleu Chiffon Cake 6-7 inches at home
Tags
Ingredients
Steps
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Put 3 eggs into two clean and water-free basins. Beat the egg whites roughly, add lemon juice (or a few drops of rice white vinegar) and continue beating.
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The process of Cordon Bleu is slightly different from that in China. The book requires beating until wet foaming. When the peaks are soft, add 50 grams of sugar at a time and continue beating.
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Keep your head down and fight.
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Beat until sharp corners appear as shown in the picture, then place in the refrigerator for later use. Once beaten, discard.
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Egg yolk + oil + purified water
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Mix well by hand.
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Pour the sifted cake flour, salt, and 80 grams of sugar together, and mix evenly with your hands in a Z-shape from left to right, up and down, do not make circles! Add vanilla extract.
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Continue to mix in a Z-shape from left to right and up and down.
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Take the egg whites out of the refrigerator and mix them with the egg yolk paste in three batches using a rubber spatula without making circles. The speed should be fast and avoid defoaming for a long time.
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Put it into the mold and shake it to remove bubbles.
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The middle layer is 175°, the surface is golden, just insert a toothpick and the batter will not stick to it.
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Remove from the oven and place upside down on a drying rack until completely cool to prevent shrinkage.
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After completely cool, unmold and cut into pieces with a small-toothed knife.
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The operation process of Cordon Bleu is different from most chiffon cakes in China, and the taste is also different. It is a perfect combination of chiffon and sponge cake. Save it for family breakfast the next day, it will become softer after being left overnight.
