A cake that is more delicate and smooth than chiffon

Overview

The weather was so hot that I was too lazy to use the oven. Last weekend, my children had their Go test and they couldn’t play there, so I stayed at home and made some cakes for them. I have made several cakes using the water bath method, including cheese cake and yogurt-flavored cakes. This time, one of the ingredients was butter. The cake was so soft that it felt like it melted in your mouth when you put it in your mouth.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• butter
• egg
• low gluten flour
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Put butter softened at room temperature into a porcelain bowl (can be heated at high temperature)

   

2. 2 Put the gas stove on low heat and bring to a boil, then turn off the heat immediately

   

3. 3 Sift the low-gluten flour into the above steps and mix well

   

4. 4 Add one whole egg and mix well, then gradually add 5 egg yolks separated from the egg whites and mix well

   

5. 5 Add milk gradually and mix well

   

6. 6 Add a few drops of lemon juice and 1g of salt to five egg whites, beat with an electric egg beater until they reach a rough foaming state, then add white sugar and beat until they reach neutral peaks (there is a small curved hook when you lift the egg beater).

   

7. 7 Add one-third of the beaten egg whites to the egg yolk batter, mix evenly

   

8. 8 Pour the mixed batter into the remaining egg white batter and mix evenly

   

9. 9 Pour the batter into the 8-inch mold, lift the mold and shake it a few times

   

10. 10 Wrap the outer layer of the mold with tin foil and place it in a baking pan filled with cold water

    

11. 11 Preheat the oven in advance, 150 degrees, upper and lower heat, bake the middle and lower layers for 80 minutes