First experience with original chiffon cake (I hope to share my experience with my friends after failing N times)

Overview

It’s fragrant and sweet, and the inside is very delicate ~ with the taste of vanilla

Tags

• baking
• children
• cake
• chiffon cake
• birthday
• baking powder
• cake flour
• egg
• salad oil
• soft white sugar
• vanilla extract
• fine sugar
• milk

Ingredients

Steps

1. 1 After the eggs have been refrigerated for 24 hours, separate the eggs and the egg whites into an oil-free and water-free basin. Pour in one-third of the fine sugar and beat the eggs at low speed. Make big bubbles.

   

2. 2 Add two-thirds of the caster sugar. Turn from low speed to medium speed and continue beating

   

3. 3 Add the final caster sugar and beat into dry egg whites. (If the egg has a small tip and does not fall over, it means it is OK.) Then we put the egg whites in the refrigerator for later use.

   

4. 4 Add 30 grams of soft sugar to the egg yolks, beat with a manual egg beater, then add 1-2 drops of vanilla essence, pour in the milk, and stir until the milk, egg yolks and soft sugar are mixed.

   

5. 5 Add salad oil and stir until there are no oil stars.

   

6. 6 Sift the baking powder and cake flour into the egg yolk batter, and mix with a spatula until there are no dry powder particles. It's ok when you see it's very delicate.

   

7. 7 Take out one-third of the egg whites from the refrigerator, add them to the egg whites, and mix (do not stir or turn them as directed.)

   

8. 8 Cut the mixed egg yolk paste, pour it into the remaining egg whites, and mix thoroughly.

   

9. 9 Cut the mixed egg yolk paste and pour it into the mold. I use a live bottom one. Don't be too vigorous when banging on the table. Otherwise the batter will be exposed from the ground. After popping out the big bubbles. It’s ready to go in the oven. (Preheat the oven to 150 degrees for 10 minutes) 150 degrees for 55 minutes. After the cake puffed up, I covered it with a layer of tin foil. Then continue baking. Remember to cap quickly. Otherwise the cake will collapse. Waiting for the cake to come out of the oven is an indescribable feeling. Fear of failure. Rushing forward in anticipation. .

   

10. 10 After taking it out of the oven, we need to turn it upside down on the rack and let it cool completely.