Maple syrup chiffon cake
Maple syrup moisturizes your throat and keeps you comfortable and cool! It’s perfect for spring and summer, and it’s soft and delicate, so it’s worth sharing!
How to make the maple syrup chiffon cake
Step1
First, separate the egg yolk and the egg white! Put egg white basin must ensure no oil no water, is a clean basin!
First, separate the egg yolk and the egg white! Put egg white basin must ensure no oil no water, is a clean basin
Step2
Then add milk and maple sugar and vegetable oil to the egg yolk.
Then add milk and maple sugar and vegetable oil to the egg yolk
Step3
Mix the yolk mixture evenly, using a manual whisk.
Mix the yolk mixture evenly, using a manual whisk
Step4
Sift in the flour mixture.
Sift in the flour mixture
Step5
Turn up and down with a spatula evenly, do not stir clockwise in the batter, that will stir out of stringiness! If there are still small lumps up and down, then use the method of cutting and mixing to get rid of the lumps, the paste will stir the delicate cake taste will be delicate!
Turn up and down with a spatula evenly, do not stir clockwise in the batter, that will stir out of stringiness! If there are still small lumps up and down, then use the method of cutting and mixing to get rid of the lumps, the paste will stir the delicate cake taste will be delicate
Step6
Protein points three times with sugar, egg beater or cook electric machines to complete, first add the lemon juice in the protein, the egg beater add a sugar when low speed up fish eye shape, when protein turned white has no obvious bubbles add second sugar, protein is getting fine slight grain last sugar, until protein sent to stiff, filed a egg beater into the style of the picture!
Protein points three times with sugar, egg beater or cook electric machines to complete, first add the lemon juice in the protein, the egg beater add a sugar when low speed up fish eye shape, when protein turned white has no obvious bubbles add second sugar, protein is getting fine slight grain last sugar, until protein sent to stiff, filed a egg beater into the style of the picture
Step7
Dry blackcurrant in batter, add egg whites in three times and mix well.
Dry blackcurrant in batter, add egg whites in three times and mix well
Step8
A well-stirred batter is very fluffy and delicate.
A well-stirred batter is very fluffy and delicate
Step9
Preheat the oven to 150 degrees and heat it up and down! Pour the batter into the mold, tap the mold to shake out the bubbles, and bake in the oven for 60 minutes.
Preheat the oven to 150 degrees and heat it up and down! Pour the batter into the mold, tap the mold to shake out the bubbles, and bake in the oven for 60 minutes
Step10
The baked cake is out! Because my mold is relatively large, the amount I use is suitable for the 18CM hollow mold!
The baked cake is out! Because my mold is relatively large, the amount I use is suitable for the 18CM hollow mold
Step11
Place the mold upside down on the grill (my grill is high) or find a support place to cool down and unmold!
Place the mold upside down on the grill (my grill is high) or find a support place to cool down and unmold
Step12
The cake cut is very delicate!
The cake cut is very delicate
Cooking techniques
Because the oven brand that everybody USES is different, so can have different degree difference in temperature, want to operate according to the temperature of oneself oven so!
If you don’t have maple syrup, you can use honey instead, but it certainly doesn’t taste as good as maple syrup! There is no blackcurrant, you can put raisins, blueberries, cranberries can be dried, finally before using warm water to wash, I think it is very necessary, wash clean with kitchen paper to absorb the water!
How to make the maple syrup chiffon cake
Equipment(affiliate link)
- basin
- hand whisk
- sieve
- scraper
- Electric egg beater
- mould
Ingredients(affiliate link)
- 90 g Strong flour
- 5 g Egg
- 20 g Maple syrup
- 40 g Milk
- 50 g Vegetable oil
- 55 g Sugar
ingredient
- in moderation Blackcurrant dry
- 4 drops Lemon juice
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