Recipe with a high success rate: 6-inch chiffon cake

Overview

This recipe is good and the success rate is very high. I have made it twice and the finished product is great. I will use it to make chiffon in the future. I used 3 eggs for the 6-inch size. The finished product is tall and I am very satisfied with it. The internal structure is also good and relatively uniform. If you like it, please collect it! The low-gluten flour used is [Baked Shang Chiffon Cake Premix Powder]. Mold: Xuechu rose gold 6-inch anode chiffon mold 1 piece

Tags

• baking
• cake mix
• corn oil
• egg
• pure milk
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Ingredients for 6-inch chiffon cake: 50 grams of chiffon cake powder, 3 eggs, 33 grams of corn oil (or salad oil), 20 grams of milk (or water), 1 gram of salt, 46 grams of fine sugar, and 2 grams of lemon juice.

   

2. 2 Whip egg whites: Add 2 grams of lemon juice, 1 gram of salt, and 33 grams of fine sugar (added in three times) to the egg whites, and beat at low speed until coarse foam.

   

3. 3 Then turn to medium speed and beat until neutral peaks (invert the container so that the egg whites do not flow out).

   

4. 4 Make the batter: Add 13 grams of fine sugar, 20 grams of pure milk or water, and 33 grams of corn oil to the egg yolks, and stir until the sugar melts.

   

5. 5 Then sift in the chiffon cake flour and mix until there is no dry powder.

   

6. 6 Add one-third of the egg white batter to the egg yolk batter and mix evenly.

   

7. 7 Then pour it into the remaining protein paste and mix evenly, as shown in the picture.

   

8. 8 Pour the batter into a 6-inch round removable bottom cake mold and shake to create large air bubbles.

   

9. 9 Place in the middle and lower racks of the preheated oven, heat up and down to 160 degrees for 35 minutes.

   

10. 10 After taking it out of the oven, shake it twice, then invert it to cool. Wait until it cools down completely before unmoulding.