Original chiffon cake
Overview
I haven’t made a chiffon cake for a long time. I have to change the taste of bread after eating it for a long time. Whether it is bread or cake, it is always best to make it at home. If you have time, don’t buy it outside. Make it yourself. Haha, my family eats healthily, which is my happiness. Make delicious food happily, stay healthy and love forever...
Tags
Ingredients
Steps
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Prepare materials.
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Divide the egg yolks and egg whites into two basins.
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Pour the cooking oil and milk into the container with the egg yolks, and stir until no oil splash is visible to the naked eye.
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Sift the cake flour and sift it into the egg yolk liquid.
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Stir evenly until no dry powder can be seen, and the egg yolk paste is ready.
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Add a few drops of lemon juice to the egg whites. Add 1/3 of the sugar.
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Use an electric whisk to beat until there are big fish-eye bubbles, then add the second sugar.
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When the egg whites are wet and frothy, add sugar for the third time.
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Continue stirring until dry peaks form - lift the whisk and the meringue will have an upright, pointed triangle.
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Preheat the oven to 150 degrees Celsius, add a portion of the meringue to the egg yolk batter, and mix evenly.
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Then pour all the mixed egg yolk paste into the remaining meringue, and quickly stir in the egg whites and egg yolk paste evenly.
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Quickly pour the mixed cake batter into the mold and smooth it out.
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Place the mold into the middle and lower rack of the oven and bake for 50 minutes. At 50 minutes, insert a bamboo skewer into the middle of the cake. If there is no wet cake crumbs on the bamboo skewer, it is done. Otherwise, continue baking.
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Bake the unmoulded chiffon cake.
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After the cake is out of the oven, quickly turn it upside down on a baking rack to cool to prevent shrinkage.
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When the cake is cool, remove the film and cut into pieces before serving.
