How to make cake (make chiffon cake in oven)

Overview

Chiffon cake is the basic model for beginners of baking. It can be said to be easy or difficult, because making a chiffon cake requires a lot of attention. If one step is not done well, it will affect the final product. This is a recipe for 8-inch original chiffon. At the end, the secret to success is attached, which is very detailed, so be sure to read it carefully! ! ! Oven: PE5326

Ingredients

Steps

Get all the materials ready
Separate the yolk and egg white of the egg (note that the container containing the egg white must be oil-free and water-free, and the egg white cannot be mixed with a tiny bit of egg yolk, so be careful not to scatter the egg yolk when separating the eggs)
First make the egg yolk paste: first stir the egg yolk with a manual egg beater
Add 30 grams of caster sugar
Use an electric mixer at low speed to mix evenly until the egg yolk becomes lighter in color
Then add 50ml of salad oil while stirring, and stir until even
Add 50ml of milk while stirring, and stir until uniform
At this time, there are many bubbles on the stirred liquid
Finally, sift in 90 grams of low-gluten flour. First use a hand mixer to mix the liquid and flour, and then use an electric mixer to mix at low speed until smooth, fine and grain-free (the reason for using a hand mixer to mix the liquid and flour first is to avoid the flour from flying up when mixing with an electric mixer. The mixing of the egg yolk paste is very important for the chiffon cake)
The mixed egg yolk paste is thick, as shown in the picture
Beating the meringue: Put the egg whites into a vessel with a relatively high wall (must be a clean vessel without oil and water), first beat with an electric egg beater at medium-high speed until it reaches a rough foam state
Add 1/3 of the fine sugar (a total of 50 grams of sugar, added in 3 times)
Beat with an electric mixer at medium-high speed until fine foam
Add 1/2 of the fine granulated sugar, turn to high speed and continue beating until texture can appear and the texture will not disappear immediately
Finally, add the remaining fine sugar and continue to beat until dry peaks form (that is, when the beater is lifted, the egg whites can pull out a short, upright peak)
Mixing of egg yolk paste and meringue: First add 1/3 of the meringue into the egg yolk paste, and mix evenly with a rubber spatula (note that the batter should be mixed from bottom to top, do not stir vigorously to avoid defoaming)
Add 1/2 of the meringue to the egg yolk paste, and mix evenly with a rubber spatula
Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly until smooth and smooth without any particles
After mixing, pour the cake batter into an 8-inch round cake mold until it is 80% full. Then tap the cake lightly on the table a few times to pop out the big bubbles in the cake batter
First turn on the oven and preheat it to 165 degrees for 10 minutes. After the preheating is completed, put the cake into the lower layer of the oven and bake in the upper and lower heat mode, 165 degrees, 30 minutes
The cake is slowly expanding. During the baking process, do not open the oven door or lower the temperature
After baking, take the cake out immediately and lightly tap it on the table a few times to release the heat inside
Then immediately invert the cake in the middle of the two baking pans, as shown in the picture, so as to prevent the cake from collapsing and allowing the heat inside to fully dissipate (if you don’t mind the streaks on the surface, you can directly invert it on the baking sheet)
After the cake is completely cooled, it can be removed from the mold (you can use props to remove the mold)

Overview

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Ingredients

Steps