How to make chiffon cake
Overview
Chiffon cake is a type of sponge cake with a very light texture. It uses vegetable oil, eggs, sugar, flour and baking powder as basic materials. Since vegetable oil does not foam as easily as butter, the egg white needs to be beaten into a foam to provide enough air to support the volume of the cake. Chiffon cake contains less saturated fat, so it is suitable for people of all ages.
Tags
Ingredients
Steps
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Ingredients: 3 eggs, 28g cake flour, 6g corn starch, 18g milk, 16g unflavored salad oil, 12g fine sugar (for adding milk), 24g coarse sugar (for adding egg whites, you can also use fine sugar instead), a little lemon juice (you can use white vinegar instead), 1/8 tsp salt, vanilla extract (optional). Tools: Two basins, electric whisk, kitchen scale, scraper, egg white separator, kitchen paper.
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Separate the egg whites from the egg whites and add a little lemon juice or white vinegar to the egg whites.
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Then start beating the eggs at low speed until they become thick.
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Add 24g of granulated sugar at one time.
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Then change to medium speed and continue to beat, making the same large circle, turning the basin every 3 seconds, remember to stop at any time to check the state of the egg whites, until the egg whites can be pulled out without sagging. In this state, the egg whites are almost solid.
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Then add the milk, oil, vanilla extract, caster sugar, and salt to the egg yolks, and mix well with a whisk at low speed.
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Mix the low flour and corn flour and sift into the egg yolks. Use a whisk to mix evenly. Then turn the whisk on low speed and mix them evenly (5-8 seconds).
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This state is fine.
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Add 1/3 of the meringue and mix evenly. After mixing, add it to the meringue.
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Soak the raisins in warm water and drain them with kitchen paper.
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Insert it into the mold, place the raisins at the bottom, preheat the oven before baking, and bake at 150° for 30 minutes.
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Finished product.
