Chiffon original cake

Overview

New to baking, Chiffon, my first cake

Tags

• baking
• children
• afternoon tea
• cake flour
• caster sugar for cake
• egg
• unsalted butter
• lemon juice
• water

Ingredients

Steps

1. 1 Prepare 70 grams of flour, 25 grams of butter, 65 grams of fine sugar, and 4 eggs

   

2. 2 Separate the egg whites and egg yolks. Add 65 grams of caster sugar to the 4 separated egg whites. Beat with a few drops of lemon juice until wet peaks form

   

3. 3 You can see the layered texture of the beaten egg whites

   

4. 4 Put 25 grams of butter in a small iron pot, add 60ml of water, and heat over low heat until the butter melts

   

5. 5 After the butter has cooled, sift in the low-gluten flour

   

6. 6 Add 4 separated egg yolks

   

7. 7 Mix evenly with a whisk by hand, the more uniform the better, stir until there is no dry powder

   

8. 8 Take 1/3 of the beaten egg whites and egg yolk liquid and mix well

   

9. 9 Pour the mixed cake batter into the remaining egg whites

   

10. 10 Stir up and down, do not stir in circles

    

11. 11 Pour the mixed cake batter into the mold (I don’t have a cake mold, so I used a pizza pan) and shake it vigorously a few times to release the air bubbles in the batter

    

12. 12 Preheat the oven to 170 degrees for 5 minutes. Place the middle layer in the oven. Set the upper and lower temperature to 140 degrees and bake for 40 minutes. The surface of the cake will be slightly darker and evenly colored

    

13. 13 The baked cake is even in color and rich in milk flavor

    

14. 14 After cooling, use a knife to make cross cuts (there is no special cake knife, use a fruit knife)

    

15. 15 The cake is delicate in the mouth and full of flavor. Although it is the first time to make it, I feel full of pride and happiness!