Chiffon cake

Overview

Qi Feng’s methods are actually very similar. If you master the method, you won’t get mad. Some small details are mentioned in the following steps. I hope it can help everyone. Let’s learn and make progress together!

Tags

• cake
• afternoon tea
• chiffon cake
• cake flour
• corn starch
• egg
• salad oil
• coarse sugar
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg yolk from the egg white (use a clean container without water and oil, there should not be any drop of egg yolk mixed into the egg white)

   

2. 2 Place the egg whites in the refrigerator, add 24 grams of fine sugar to the egg yolks and stir until the sugar is completely dissolved, then add 32 grams of salad oil and stir again

   

3. 3 Pour in the milk and mix well

   

4. 4 Sift in the mixed flour and cornstarch

   

5. 5 Stir into egg yolk paste without powdery particles

   

6. 6 Add a few drops of white vinegar to the egg whites and add coarse sugar in three batches to beat

   

7. 7 Beat until the whisk head lifts up and has firm tips

   

8. 8 Divide one-third of the egg whites into the egg yolk batter and mix evenly

   

9. 9 Pour the mixed egg yolk paste back into the egg whites

   

10. 10 Mix well

    

11. 11 Pour into the mold to knock out any bubbles. Preheat the oven and bake at 135 degrees Celsius for 50 minutes

    

12. 12 Take it out of the oven and place it flat at a height of 40cm to release the heat. Invert it and let it cool

    

13. 13 The chiffon that was allowed to cool did not collapse and was almost flat with the mold

    

14. 14 Freehand demoulding (you can refer to the related freehand demoulding video)

    

15. 15 The sides are clean and free of debris, which is the benefit of free-hand demoulding

    

16. 16 When I cut it, there were basically no overly large pores inside, so I was quite satisfied