Chiffon cake (6 inches)
Overview
This chiffon cake was made last year not long after I started baking. The first few times it failed, but after summarizing each experience, this time is considered a more successful one. Let’s commemorate it.
Tags
Ingredients
Steps
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Raw material picture.
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Separate the egg whites from the yolks.
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Add 10 grams of white sugar to the egg yolks and mix evenly with a hand mixer until the egg yolks are slightly white in color.
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Pour in the salad oil in three batches, stirring thoroughly after each pour.
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Add the milk in three additions, beating thoroughly after each addition.
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Sift the low-gluten flour two or three times.
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Use a spatula to stir up and down until there are no lumps (this was done with a whisk before, so it doesn't seem to have much effect).
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Add about a gram of salt and a few drops of lemon juice to the egg whites.
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Use an electric beater to beat until it forms fish-eye foam, then add 1/3 of the remaining 40 grams of white sugar.
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Continue to beat until the bubbles resemble soap foam, add 1/3 of the white sugar
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Continue beating until the egg whites are thicker and lines appear on the surface, then add the last 1/3 of the white sugar.
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Continue beating until hair is dry.
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Add 1/3 of the egg whites to the egg yolk batter.
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Gently stir evenly with a spatula.
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Pour into the egg white container and mix evenly using the same cutting and mixing methods.
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Pour it into the cake mold, lift it up and shake it gently up and down a few times, then place it on the countertop and shake it a few times with a little force, then lift it up and shake it left and right, so that the bubbles inside are eliminated and the surface looks smoother.
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Preheat the oven to 170 degrees and bake for about 35 minutes. After taking it out of the oven, place the mold upside down on the baking grid and remove from the mold after cooling.
