“Chiffon cake is a must for baking lovers. Although it is not difficult to make, it takes a lot of thought and practice to make a cake with fine structure and soft taste.”
How to make a six inch chiffon cake?
Prepare the materials.
Separate the yolk from the egg white.
The yolk of the egg white after parting.
Weigh the granulated sugar and add 30g of egg white and 15g of egg yolk.
Beat the egg whites with an egg whisk until they look like fish eyes.
Add 1/3 caster sugar.
Continue beating until the egg whites begin to thicken and froth. Add 1/3 caster sugar.
Continue beating until the egg whites are thick and streaked. Add the remaining 1/3 caster sugar.
Continue beating until the egg whisk is lifted and the egg whites are in a straight, sharp, dry foaming state.
Add 15g of granulated sugar to the egg yolk.
Beat the yolks with a whisk. Do not beat the yolks.
Add 25g of salad oil.
Add 25g of milk.
Add 50g sifted flour.
Lightly mix with a rubber spatula. Do not overmix to prevent the flour from becoming stringy and affecting the taste of the cake.
Add 1/3 egg white to the batter, gently fold with a rubber spatula, turning from the bottom to the top, do not scratch and stir to prevent egg white defoaming.
Add 1/3 egg whites and stir in the cake batter.
Add the remaining 2/3 egg whites to the cake batter and gently fold in the same way.
Turn the cake batter well.
Pour into the mold and shake hard twice on the table to expel large bubbles from the inside.In the preheated oven, 160 degrees for 20 minutes, 170 degrees for 20 minutes.
The cake is baked.
Turn upside down on the grill and leave to cool.
Demoulder the cake with a demoulder knife.
Six inch chiffon cake
- 50 g low gluten flour
- 3 eggs
- 45 g sugar
- 25 g milk
- 25 g salad oil