Chiffon cake
Overview
Chiffon cake is a type of sponge cake with very light texture, puffy texture, high moisture content, light and not greasy taste, and moist and tender texture. It is one of the most popular cakes at present. It is also very versatile and can be used in both decorated cakes and naked cakes.
Tags
Ingredients
Steps
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Prepare the ingredients for making egg yolk paste, separate the egg yolk and egg white, and weigh out 60 grams of egg yolk.
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Stir milk + corn oil until completely dissolved.
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Add sugar and salt and mix well.
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Sift in cake flour, starch and vanilla powder.
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Mix well with a spatula.
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Finally add the egg yolk and mix well.
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The egg yolk paste is ready.
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Add lemon juice to egg whites.
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Use a whisk to make large fish-eye-shaped bubbles.
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Then add 20 grams of white sugar, and the remaining 40 grams of white sugar is added every 1-2 minutes of beating, in three additions.
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Cook until the egg whites are stiff and frothy. Lift the whisk and the egg whites at the top will stand upright in a triangle shape without bending.
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Add one-third of the egg whites into the egg yolk paste, stir evenly, then add another third of the egg whites into the egg yolk paste, and continue to stir evenly.
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Pour all the mixed egg yolk paste back into the egg whites.
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Stir quickly and mix well.
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Pour into an 8-inch chiffon mold and shake a few times.
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Preheat the oven to 140°, bake on the middle and lower racks for 40 minutes.
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This is expansion during baking.
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After taking it out, it will be basically flat with the mold.
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Place upside down on the drying net and cool naturally.
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Remove from the mold. The chiffon cake was particularly successful, with no collapse or shrinkage.
