The chiffon cake, which I thought was quite satisfactory but was not satisfactory

The chiffon cake, which I thought was quite satisfactory but was not satisfactory

Overview

Since baking cakes, most of the time I make them as I like, and there are no big mistakes. Today I found a round piggy recipe, and I want to follow her steps to make the cake. For example, when beating the egg whites, I put the sugar in all at once. This time, I added the sugar three times. When beating the egg yolks, I mixed the egg yolks, sugar, oil and liquid together. This time, I also added the egg yolks one by one. Ha, I don’t know why. Now I have become more patient, everything went smoothly, the rise was good during baking, and there was still time for the last ten minutes. It was still too late to watch TV for a while. I had already forgotten about baking the cake. Suddenly I remembered that the cake was almost cool in the oven, and the surface was a little rough. Even though I turned it upside down for a while, unmolded it, and the steps were complete, I felt a little funny. No matter what, it was still the same to eat anyway. Haha!

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Ingredients

Steps

  1. Divide the eggs. This time I use eggs by weight. The egg whites are 168 grams, 8 grams more than the original recipe, and the yolks are 85 grams, 5 grams more than the original recipe

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 1

  2. Squeezed two small blood oranges, a total of 60 grams of orange juice

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 2

  3. Add the oil to the orange juice basin and then add 20 grams of sugar and beat until it becomes a liquid without oil and water separation

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 3

  4. Add the egg yolks one at a time and beat evenly

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 4

  5. Beat the egg yolk into a smooth liquid

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 5

  6. The flour is also sifted in twice. Sift in the first time and mix well, then sift in the second time

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 6

  7. Beat the egg yolk into a very fine paste

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 7

  8. Beat the egg whites again. After beating the eggs, add one-third of the sugar and a few drops of vinegar, and beat in medium

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 8

  9. Beat until clear texture and add sugar for the second time

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 9

  10. Beat until wet peaks appear and add sugar for the third time

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 10

  11. Just make small sharp corners like this and hard foam

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 11

  12. Pick a small portion of the meringue and put it into the egg yolk batter bowl

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 12

  13. Mix well and then pour into the meringue basin

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 13

  14. Cut and mix to form a fine and smooth cake batter

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 14

  15. Pour into the mold, hold it up and shake it a few times until it becomes flat

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 15

  16. Place in the bottom shelf of the preheated oven and bake at 135 degrees for 30 minutes

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 16

  17. Bake for ten minutes

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 17

  18. Bake for half an hour, then raise the temperature to 160 degrees

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 18

  19. I set the time for 65 minutes, but I forgot that the cake was still in the oven when the time was up

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 19

  20. Just take it out and flip it upside down. Don’t miss any steps

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 20

  21. After demoulding, you can see a little bit of tatting in the middle

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 21

  22. But it’s still okay and just as delicious

    The chiffon cake, which I thought was quite satisfactory but was not satisfactory step 22