8 inch chiffon cake
Overview
I like the delicate and fluffy texture of chiffon cake, whether it is for breakfast or afternoon tea, I like it.
Tags
Ingredients
Steps
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Separate the egg whites and yolks. The egg whites should be separated into a slightly larger basin that is oil-free and water-free. You can use an egg separator, or you can easily separate them by pouring a few cracked eggshells.
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Beat egg yolks with sugar until light in color and slightly thick. You can use a manual egg beater or an electric egg beater for this step.
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Add the salad oil to the egg liquid in three batches, beating each time until completely combined.
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Add milk and mix gently to combine.
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Sift in the low-gluten flour and mix evenly to form a thick batter. Set aside.
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Beat the egg whites with an electric egg beater until fish-eye foam, add one-third of the sugar, and continue beating until it becomes a fine foam. Add one-third of the sugar, and continue beating until it becomes wet foam. Lift the egg beater, and the egg whites will form a curved hook. Add the remaining sugar, and continue beating until dry foam. Lift the egg beater, and the egg whites will form a straight upward hook. At this time, insert a chopstick into the egg whites. The chopsticks will stand upright and will not fall down.
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Pour one-third of the egg whites into the egg yolk batter and mix evenly, then pour the remaining two-thirds of the egg whites into the egg yolk batter and mix evenly. Pay attention to the technique, use a spatula to stir from the bottom up, do not stir in circles.
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Pour the batter into the mold, smooth the surface, and knock out some big bubbles by tapping it hard a few times.
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Preheat the oven, place the mold on the lower shelf of the oven, heat up and down, 135° for 60 minutes. After the cake is baked, quickly place it upside down on the baking grid, let it cool and then unmold it.
