Chiffon Cake (8-inch 5-egg recipe)

Overview

Chiffon cake [qīfēng] is the transliteration of English Chiffon Cake. It is a type of sponge cake with a very light texture. It uses vegetable oil, eggs, sugar, flour and baking powder as basic materials. Chiffon cake has a puffy texture, high moisture content, light taste but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes. (I used the recipe from Mr. Junzhi, and made some minor improvements based on my own oven and specific conditions, for your reference)

Tags

• baking
• egg
• fresh milk
• low gluten flour
• salad oil
• fine sugar

Ingredients

Steps

1. 1 The flour needs to be sifted and the egg whites and yolks separated. The basin containing the egg whites must be free of oil and water. It is best to use a stainless steel basin

   

2. 2 Use a whisk to beat the egg whites until they form fish-eye bubbles, add 1/3 of the fine sugar, and continue beating until the egg whites begin to thicken and form a coarse foam, add another 1/3 of the sugar, and continue to beat until the egg whites are thicker and have lines on the surface, add the remaining 1/3 of the sugar

   

3. 3 Continue to beat for a while. When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming. If you are making chiffon cake rolls, just whip the egg whites to this level. But if you are making a regular chiffon cake, you still need to continue beating. When you lift the egg beater, the egg whites can pull out a short upright sharp corner, which indicates that they have reached a dry foaming state. You can stop beating, put the beaten egg whites in the refrigerator to refrigerate, and start making egg yolk paste

   

4. 4 Add 5 egg yolks to the remaining caster sugar and beat lightly with a whisk. Do not beat the egg yolks (if the egg yolks become lighter in color and larger in volume, it means they have been beaten. Beating the egg yolks will cause larger holes in the finished chiffon cake, which is not delicate enough)

   

5. 5 Add 40 grams of salad oil and 40 grams of milk in turn, stir evenly

   

6. 6 Add the sifted flour and mix gently with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous. This is the prepared egg yolk paste

   

7. 7 Add the sifted flour and mix gently with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous. This is the prepared egg yolk paste

   

8. 8 Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming). After stirring evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed

   

9. 9 This is the cake batter after mixing. The mixed state should be relatively thick and uniform in light yellow color. If you have achieved this step and the cake batter can reach the state in the picture, then congratulations, you have succeeded 90%

   

10. 10 Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hands and shake it hard twice on the table to knock out the big air bubbles inside

    

11. 11 Put it in the oven at 150 degrees for about 1 hour. After baking, take the cake out of the oven and immediately invert it onto a cooling rack until cool

    

12. 12 Then, remove from the mold, cut into pieces and enjoy (it is very delicious when eaten directly). It can also be used to make various decorated cakes