Original chiffon cake

Overview

How to cook Original chiffon cake at home

Tags

• baking
• children
• cake
• breakfast
• afternoon tea
• chiffon cake
• baking powder
• egg
• low gluten flour
• salad oil
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Separate the egg whites and egg yolks (the basin containing the egg whites must be clean, oil-free, and water-free). Add 30 grams of white sugar, 80 ml of salad oil, 80 ml of milk, and salt to the egg yolk basin. Mix the flour and baking powder evenly, sift twice and pour into the egg yolks.

   

3. 3 Add 2 drops of white vinegar to the egg whites and beat until rough foaming. Add the white sugar in 3 batches and beat until the egg whites are textured and white and smooth. When lifted, they are elastic and upright but the tail end is slightly bent. This is wet foaming.

   

4. 4 Turn to low speed and continue beating for about half a minute, until the texture is more obvious and smooth and white.

   

5. 5 Lift the head of the whisk and make the tail end look like a strong triangle. This is a dry foam, about 9 minutes. It is the best state for the chiffon cake egg whites. Use a spatula to scoop one-third of the egg whites into the egg yolk batter and mix evenly. Pour all the egg yolk liquid into the egg whites. Use a spatula to turn it up from the bottom and use the cutting and mixing movements to gently mix all the batter evenly (do not make circles as it will defoaming)

   

6. 6 Pour the batter into the mold, shake it on the table a few times to drain out the bubbles and make the surface smoother. Preheat the oven to 120 degrees, place it on a baking sheet, and place it in the penultimate layer for 90 minutes

   

7. 7 Remove from the oven, turn upside down, let cool and then unmold