Super simple and perfect chiffon cake

Overview

I made chiffon three times in two days. Am I addicted? Chiffon is the legendary first hurdle for novices. In fact, as long as you pay attention to the method of beating and stirring the egg whites, success is really simple! Chiffon relies on beaten egg whites to support the weight of the batter. I used 2 eggs (6 inches) and it was really easy to make the recipe 5CM high.

Tags

• baking
• cake flour
• corn starch
• egg
• milk powder
• unflavored salad oil
• coarse sugar
• fine sugar
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Mix the cake flour, cornstarch and milk powder 25CM away from the table and sift

   

3. 3 Use an egg separator to separate the yellow from the white

   

4. 4 Add lemon juice or white vinegar to egg whites

   

5. 5 Beat with an electric mixer on low speed until foamy and add all the coarse sugar at once. Gradually increase the speed to high speed and beat for 1.5 minutes, until the beater stops and the curved and drooping corners can be drawn out (

   

6. 6 Beat at medium to low speed, remember to stop and observe the state of the egg whites at any time, until the egg whites harden and can pull out short, upright sharp corners (see Figure 3-3, the sharp corners are short but slightly

   

7. 7 Add water, oil, fine sugar, salt, and vanilla extract to the egg yolks, stir well with an electric whisk at low speed (the time is about 5 seconds, see Figure 4-2), add the sifted flour, stir slightly with the unopened electric whisk to avoid the powder flying, then turn on the electric whisk, and whisk at low speed until the flour and egg yolk paste are completely mixed (about 5 to 8 seconds, see Picture 4-3)

   

8. 8 Add 1/3 of the egg whites to the stirred egg yolk paste, use a spatula to scoop up the batter at the bottom, and stir from bottom to top until uniform (see Figure 5-2 after mixing), then pour the egg yolk paste back into the remaining egg whites and stir evenly (forget to take a picture of the mixed state) As shown in the picture, look at the state of the batter in the mold in 5-3. It should be thick and delicate.) Pour into the mold, shake it on the table a few times to shake out the big bubbles inside, then insert a toothpick into the batter to make a Z shape, continue to eliminate bubbles, and then use a spatula to smooth the surface.

   

9. 9 Place in the middle and lower racks of the oven and bake at 150 degrees for 30 minutes

   

10. 10 Take out the mold

    

11. 11 Demold

    

12. 12 Finished product pictures