First experience with chiffon——8-inch chiffon cake

First experience with chiffon——8-inch chiffon cake

Overview

To be precise, this is the second chiffon cake I have made. It was the first time I planned to make a yogurt chiffon with high expectations, but I didn’t expect that I was in a hurry during the making process, and the recipe was inaccurate, and the egg batter was not stirred evenly enough. I even forgot to preheat the oven. It is conceivable that the final chiffon turned into an egg pancake. Today I am going to try this chiffon cake that has made me crazy seven times. Although I baked it at a low temperature and high temperature, the surface did not crack. However, because I did not know that the temperature of my own oven was too high, although I finally covered it with tin foil, the surface of the cake still became darker. I will learn from my experience next time. Although the appearance is not good-looking, the taste is light and not greasy, and the texture is moist and soft. It is very good as breakfast or afternoon tea!

Tags

Ingredients

Steps

  1. Separate egg yolks and whites. Add egg yolks to milk, 20 grams of sugar, corn oil and salt and mix evenly.

    First experience with chiffon——8-inch chiffon cake step 1

  2. The container where the egg whites are placed must be water-free and oil-free.

    First experience with chiffon——8-inch chiffon cake step 2

  3. Add 50 grams of white sugar to the egg whites in batches and beat with an electric egg beater from low to high speed until stiff peaks form. The sharp corners of the egg whites in the picture are drooping, so you cannot make a chiffon cake.

    First experience with chiffon——8-inch chiffon cake step 3

  4. After beating for about 5 minutes, the fine lines of the egg whites are very obvious, and the hands feel heavy when beating. The sharp corners of the egg whites are short and straight, which means they have reached a very stiff foaming level. Such egg whites are not easy to crack when placed in a round mold.

    First experience with chiffon——8-inch chiffon cake step 4

  5. Beat the egg yolk mixture evenly with a whisk on low speed. (At this time, you need to adjust the oven to 150 degrees to preheat)

    First experience with chiffon——8-inch chiffon cake step 5

  6. Pour in the sifted low flour and beat with a manual egg beater until smooth and no grains form.

    First experience with chiffon——8-inch chiffon cake step 6

  7. The stirred egg yolk paste is very fine and fluid.

    First experience with chiffon——8-inch chiffon cake step 7

  8. Add 1/3 of the meringue to the egg yolk batter and mix evenly.

    First experience with chiffon——8-inch chiffon cake step 8

  9. Pour back 2/3 of the meringue and mix evenly.

    First experience with chiffon——8-inch chiffon cake step 9

  10. This step is very critical. Be sure to mix the meringue and egg yolk paste evenly. The final state will be delicate and smooth and looks very comfortable. The time for stirring is almost the same as the time for beating egg whites. (As long as the egg whites are beaten in place, don’t be afraid of defoaming.)

    First experience with chiffon——8-inch chiffon cake step 10

  11. Pour the cake batter into the mold and shake it up and down a few times to remove any big air bubbles.

    First experience with chiffon——8-inch chiffon cake step 11

  12. Bake in the oven at a low temperature of 150 degrees for 30 minutes. At this time, the surface of the cake will be very white.

    First experience with chiffon——8-inch chiffon cake step 12

  13. Turn to 170 degrees and bake at high temperature for 30 minutes. After baking, take it out of the oven, gently knock it up and down, and immediately invert it for 30 minutes. After the cake has cooled, use your hands to lift the edge away from the mold, and use a spatula to remove the bottom of the cake.

    First experience with chiffon——8-inch chiffon cake step 13

  14. The cut tissue is delicate, soft and elastic.

    First experience with chiffon——8-inch chiffon cake step 14