Vanilla chiffon cake

Overview

I like to eat soft chiffon cake the most, and chiffon is what I make most at home. This school kitchen mold is really good. The cake is easy to remove from the mold and very smooth. It’s really honorable to make a few as gifts during the Spring Festival.

Tags

• baking
• baking powder
• corn oil
• egg
• fine granulated sugar 1
• fine granulated sugar 2
• low gluten flour
• vanilla extract
• lemon juice or white vinegar
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks in two oil-free and water-free stainless steel basins

   

2. 2 Add 30 grams of fine sugar to the egg yolks and mix well with a manual egg beater

   

3. 3 Add corn oil and mix well until there is no floating oil

   

4. 4 Add milk and mix well

   

5. 5 Add 3 drops of vanilla extract and mix well

   

6. 6 Sift in the mixture of cake flour and baking powder

   

7. 7 First use a manual egg beater to twist the dry powder in clockwise, and then stir in a Z-shape until the batter is fine and grain-free

   

8. 8 Add a few drops of lemon juice to the egg whites and beat with an electric mixer until there are big bubbles in the egg whites. Add 1/3 of the fine sugar

   

9. 9 Then quickly beat the egg whites until they are foamy, add 1/3 of the fine sugar

   

10. 10 When the egg whites are a little textured on the surface, add the remaining caster sugar

    

11. 11 Beat the egg whites quickly until they become dry and foamy. Pick up the beater with a short, upright corner, and immediately beat it at low speed for two seconds to reduce large bubbles.

    

12. 12 Add 1/3 of the beaten egg white batter into the egg yolk batter, and mix evenly with a spatula

    

13. 13 Then pour all the mixed egg yolk paste back into the remaining egg white paste

    

14. 14 Turn the basin with your left hand, and use the spatula with your right hand to stir the mixture evenly. The cake batter will be fine and smooth

    

15. 15 Pour the cake batter into the "CHEFMADE" 8-inch removable bottom hollow cake mold, shake it twice on the table to release big bubbles

    

16. 16 Place in the preheated oven on the second to last level, 145 degrees, for about 60 minutes

    

17. 17 Take the baked cake out of the oven immediately and shake it hard twice on the table to release the heat and prevent it from shrinking

    

18. 18 Place upside down on a wire rack, allow to cool naturally and then demould. The non-stick effect of this mold is super good, be careful when inverting it, the cake will fall out

    

19. 19 Finished product picture!

    

20. 20 Finished product picture!

    

21. 21 Finished product picture!

    

22. 22 Finished product picture!