Chiffon Cake goodness

Published May 21, 2023 at 18:45pm ET

Food Material List

1 Low-gluten flour 50g
2 egg white 55g
3 Yolk 30g
4 milk 35g
5 Vegetable oil 25g

Operational steps

1 Prepare raw materials.
2 Mix egg yolk with fine granulated sugar and whisk it in an egg beater until it is bulky, thick and light. Add vegetable oil three times. Every time you add it, beat it with an egg beater until its mixed evenly and then again. Add milk and stir gently.
3 Mix low gluten flour with baking powder and sift into the yolk. Turn it evenly with a rubber scraper to make egg yolk batter. Put the yolk batter aside and set aside. After washing and drying the egg beater, the egg whipping begins. When whipping the protein to the state of fish eye vesicles, add 1/3 of fine granulated sugar. Continue beating and add the remaining sugar twice. Beat the protein to a dry foaming state (after lifting the egg beater, the protein pulls out the upright pointed corners).
4 Place 1/3 of the protein in a yolk bowl. Stir well (from bottom to top, dont stir in circles). Pour the batter into the remaining protein. Mix well again and make Qifeng cake batter. Pour the batter into the mould, about 4 cents full of the mould. Shock the mould on the table for several times and blow out the bubbles.
5 Preheat, top and bottom fire 150 C, penultimate layer, bake for 45 - 50 minutes. The cake is baked and baked. When the cake is baked, it can expand to 8 or 9 cents full of the mould, and the top may be slightly higher than the mould. The baked cake is immediately upside down on the grill until it is completely cooled.
6 The cake is demoulded after cooling.
7 Finished products.

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