Chiffon cake

Overview

Chiffon cake is the transliteration of English Chiffon Cake. It is a sponge cake type and also contains less saturated fat. However, due to the lack of rich flavor of butter cake, chiffon cake usually requires rich juice, or adding chocolate, fruit and other ingredients.

Tags

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

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Separate the egg white and yolk first, and you can do it directly on the egg shell. I personally think it is more convenient, frees up your hands, and is more hygienic

   

3. 3 Separate egg whites and yolks, try to separate them as cleanly as possible

   

4. 4 Add 1/3 of the sugar to the egg yolks and beat gently with a hand mixer

   

5. 5 Divide the salad oil into the holiday egg yolk liquid twice and mix well

   

6. 6 Sift the flour, I sift it twice in total

   

7. 7 Add the sifted flour to the egg yolk liquid, add it in portions, stir evenly each time before continuing to add flour

   

8. 8 Mix well

   

9. 9 The egg yolk liquid only needs to be stringy and should not be too viscous

   

10. 10 Add 2-3 drops of lemon juice to the egg whites to help beat them. When the fish eyes are foamy, add one-third of the remaining sugar

    

11. 11 Continue to add sugar and beat at medium speed,

    

12. 12 Just whip until the egg beater appears like an upright sharp corner. Over-beating may cause the finished product to become too large

    

13. 13 Take one-third of the beaten egg whites, put it into the egg yolk liquid, and stir gently in an up-and-down motion. Do not make circles, as this will easily defoam

    

14. 14 After mixing, pour in the remaining egg whites and continue mixing in the same way

    

15. 15 Pour it into the mold and try to make chiffon for the first time. Reduce the dosage in the original recipe by half and try making it with a square mold first

    

16. 16 After placing it flat, shake it vigorously a few times to release air bubbles

    

17. 17 After preheating the oven to 150 degrees, put it into the oven with a grill rack and heat it up and down to 150 degrees for about 40 minutes. It depends on your own oven. Observe the changes of the cake at any time

    

18. 18 After about 20 minutes, the cake has started to climb up, and visually it is growing well

    

19. 19 After baking, turn it upside down on the grill to prevent it from shrinking

    

20. 20 This is my first Qifeng, and I think it looks pretty good~