8 inch chiffon cake

Overview

The chiffon cake has a light body and a soft and delicate texture. I fell in love with it deeply after eating it once. It also gave me the motivation to learn baking. When I first started making chiffon, I felt that it was really difficult. I made many attempts and ended in failure. I experienced dents, cracks, waist tightening, pudding layer and other defects. After the defeat, I almost gave up my confidence in baking. Fortunately, I persisted and never gave up... Based on experience, it is not difficult to make a successful chiffon. As long as the operating techniques are correct, that is, the degree of beating of the egg whites, the stirring method of the egg yolks, and the precise control of the temperature, the success rate of the chiffon will be very high.

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• corn oil
• corn starch
• egg
• sugar
• vanilla extract
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks and put them in water-free and oil-free containers. Add 40 grams of milk, 30 grams of corn oil, 10 grams of fine sugar, and a few drops of vanilla extract to the four egg yolk containers and mix well

   

2. 2 Sift in 60 grams of low-gluten flour and 15 grams of cornstarch and stir evenly

   

3. 3 Add a few drops of lemon juice to the egg whites

   

4. 4 When the fisheyes are thick and foamy, add 15 grams of fine sugar and continue beating

   

5. 5 When beating to a fine and thick foam, add the second 15 grams of sugar and continue beating

   

6. 6 When the egg whites gradually show texture, add the third 10 grams of fine sugar and beat until they form dry foam (when the egg whites are lifted up and the small upright corners appear, they are dry foam)

   

7. 7 Add 1/3 of the meringue to the egg yolk paste and mix evenly. Do not stir in circles to avoid defoaming of the egg whites

   

8. 8 Pour the egg yolk paste into the remaining meringue and mix evenly. Do not stir in circles to avoid defoaming of the egg whites

   

9. 9 Pour into an 8-inch mold and knock out any air bubbles

   

10. 10 Place in the preheated oven, bake at 135 degrees, then bake at 130 degrees for 35 minutes. Turn to 145 degrees, bake at 135 degrees for 25 minutes

    

11. 11 Remove from the oven, turn upside down, let cool, remove from the mold, cut into pieces and eat

    

12. 12 The internal tissue is delicate and the pores are even