Chiffon cake

Overview

I have made chiffon cakes many times and failed many times. Because I love the softness and melt-in-the-mouth feeling of chiffon cakes, I still insist on looking for the reasons after each failure. Chiffon cake is the most popular dessert I have ever made, and it is also the only cake for which I can remember the recipe. Eat chiffon cake with breakfast and fruit yogurt, it's delicious. Chiffon cake uses simple ingredients and is relatively simple to make, but it has the highest failure rate. But as long as you try a few more times and look for the reasons for your failure, you will definitely succeed. I have failed many times when making chiffon, but I still insist on not adding baking powder. The chiffon with baking powder always feels that it does not taste as good as the chiffon without baking powder! After summing up many experiences, I finally managed to make chiffon without baking powder without cracking or collapsing. Let’s talk about how to cook this chiffon cake, which has the highest failure rate in history and is so delicious that it makes you cry! [Chiffon cake] (Weight: one 8-inch round mold) Ingredients: 5 eggs (about 50g/piece), 85g low-gluten flour, 40g salad oil (flavorless vegetable oil), 40g fresh milk, 60g fine sugar (added to egg whites), 30g fine sugar (added to egg yolks) Bake: 150 degrees, 50 minutes.

Tags

• baking
• cake
• chiffon cake
• egg
• low gluten flour
• fine sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients: low-gluten flour, milk, eggs, and fine sugar. Vegetable oil must be odorless. You can choose odorless vegetable blended oil. Flavored peanut oil and rapeseed oil will destroy the aroma of chiffon cake. You can choose fine sugar that is specially used for baking. It is best not to use the method of crushing white sugar in a cooking machine to make chiffon. Soft white sugar is also not advisable. Eggs do not need to be refrigerated. They are about 50 grams each. As long as they are fresh, they can be whipped whether they are refrigerated or not. However, eggs that have been refrigerated for more than 3 days are not easy to whip. I have tried both cheap eggs and slightly more expensive free-range eggs. The taste is the same and does not give the chiffon cake a fishy smell. However, using flavored vegetable oil will give the chiffon cake a strange taste.

   

2. 2 .Weigh the amount of the formula, 85 grams of cake flour, 40 grams of vegetable oil, 40 grams of milk, 30 grams of fine sugar, add egg yolks, and 60 grams of fine sugar, add egg whites. All containers used must be clean and oil-free.

   

3. 3 Separate egg whites and egg yolks, and the tools for holding egg whites and egg yolks should be clean, water-free and oil-free.

   

4. 4 Turn the egg beater to level 2 and beat the egg whites until they become frothy.

   

5. 5 Add 60 grams of one-third of the caster sugar, turn the mixer to level 3 and beat for about 2 minutes until the protein is fine.

   

6. 6 Add another third of the fine sugar, increase the whisk to level 4, and beat for about 2 minutes until the egg whites form wet peaks, as shown in the picture. When you lift the whisk, the egg whites will form a curved triangle shape.

   

7. 7 Add the final caster sugar, raise the whisk to level 5, and beat for about 2 minutes. After lifting the whisk, the egg whites will form small upright corners without bending. This state has reached a dry foaming state. The fully whipped egg whites will not flow or fall, and the upright corners will not bend or deform after being placed. Store the whipped egg whites in the refrigerator.

   

8. 8 Add 30 grams of fine sugar to the egg yolks and stir until the sugar is incorporated into the egg yolks.

   

9. 9 Add 40 grams of unflavored vegetable oil and stir until incorporated into the egg yolks.

   

10. 10 Add 40 grams of milk and stir until completely dissolved.

    

11. 11 .85g low-gluten flour sifted

    

12. 12 The sifted flour will be very fluffy. Use a rubber spatula to fold the flour and egg yolk paste evenly. Use a rubber spatula to gently stir. Do not over-stir. Over-stirring the egg yolk paste will cause the flour to become glutenous and cause the chiffon cake to crack and collapse.

    

13. 13 The mixed egg yolk paste is as shown in the picture.

    

14. 14 Add one-third of the egg whites to the egg yolk paste and mix gently until evenly mixed. Use a rubber spatula to gently turn the mixture from the bottom up. Do not stir in circles to prevent the egg whites from defoaming.

    

15. 15 In the same way, add the remaining egg whites and stir.

    

16. 16 .Pour the mixed egg yolk batter into the 8-inch chiffon cake mold, and shake it gently a few times to release the air bubbles in the batter.

    

17. 17 Place in the preheated oven and place on the rack, second rack from the bottom. 150 degrees, 50 minutes. My family uses a Changdi 30L oven, 150 degrees, 50 minutes. There are temperature differences between different brands of ovens. The oven temperature and time are for reference only. You can also extend or shorten the oven temperature and time. You will definitely succeed if you try a few more times.

    

18. 18 After the chiffon cake comes out of the oven, place it upside down immediately to prevent it from collapsing. The finished chiffon can be eaten directly or used as the base for birthday cakes.