Savarin mold chiffon cake (eight inches)

Overview

Delicate, light, soft and sweet chiffon cake:) Learn from the recipe of kitchen blogger Little Monster Wow, using a Demonco 35-liter oven.

Tags

• baking
• little fresh
• corn oil
• egg
• fine white sugar
• fresh milk
• low gluten flour
• lemon juice

Ingredients

Steps

1. 1 Prepare the ingredients, a whisk, and two clean stainless steel basins that are oil-free and water-free. Eggs are best refrigerated and then warmed up.

   

2. 2 Use an egg separator or manually to separate the egg whites from the egg whites. Put the egg whites into a bowl, put the egg whites into a stainless steel basin, and put them in the refrigerator for later use.

   

3. 3 Take another stainless steel basin, add milk and fine sugar 1, beat with a whisk until the sugar melts.

   

4. 4 Add corn oil to the basin and stir until the milk is emulsified, the oil gradually disappears, and the milk and oil are integrated. The full fusion of the two can make the cake softer and slightly moist.

   

5. 5 Add egg yolks to the bowl and stir gently with a spatula until completely combined.

   

6. 6 Sift the flour into the egg yolk paste three times with a fine sieve, and mix well each time with a spatula in a Z-shape to make the egg yolk paste fine, thick and slightly fluid. Then put it in the refrigerator to prevent the egg yolk paste from drying out.

   

7. 7 Preheat oven. Take out the egg whites and start beating. Use a whisk at speed 1 to beat the egg whites until they form fish-eye foam. Add lemon juice to remove the fishy smell and stabilize the egg whites. Continue to add 1/3 of the caster sugar2.

   

8. 8 Use speed 3 to continue beating the egg whites until the egg whites become thick and foamy, then add 1/3 of the fine sugar2. Continue beating at speed 3 until the egg whites increase in volume and when lines appear on the surface, add the remaining 1/3 of the fine sugar2.

   

9. 9 Switch to the 1st gear to beat the egg whites. When the egg whites are bent and sharp corners appear when they are lifted up, they will reach wet foam. Then continue to beat, and lift the egg beaters every few times to check the state changes.

   

10. 10 Continue beating until short, straight peaks appear when the whisk is lifted, which is dry foam, and the beating is complete.

    

11. 11 Take out the egg yolk paste, pour 1/3 of the egg white paste into the egg yolk paste, stir quickly and gently with a spatula until basically mixed. Pour the mixture into the remaining 2/3 of the egg whites and stir quickly and gently until it becomes a fine and even paste.

    

12. 12 Put the mixture into the mold, smooth it out, and shake it gently twice to avoid big bubbles inside.

    

13. 13 Bake in the oven at 150 degrees for 50-60 minutes. Open a small slit in the oven and check with a toothpick or thin round noodles. If there is cake batter, it means it is not yet cooked. If it is dry, take it out. After taking it out, invert it quickly and shake it twice to release the heat. Invert it to give the cake room to continue to rise and avoid collapse. After cooling, carefully unmold. It tastes moister and softer after being refrigerated overnight.

    

14. 14 Decorate with whipped cream, decorate with fresh fruit, squeeze a little diluted jam to add brightness, and finally sprinkle with a layer of powdered sugar.