How to make 8-inch chiffon cake

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  1. Prepare 4 eggs, separate the egg yolk and protein, pour 75 grams of milk into the egg yolk in the picture below, 60 grams of corn oil and set aside, weigh 10 grams of corn starch, 85 Gram of low-gluten flour and set aside

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  2. Then weigh 100 grams of fine sugar and add the sugar in three parts , the cake will not shrink back.Beating the egg whites is the key.For the first time, use a low-speed whisk to beat the egg whites until they are foamy, then change to the highest speed and beat until there are small sharp hooks.Add the first spoonful of 1/3 of the fine sugar.Keep making

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  3. Beat for the second time until it is thicker than the first time.When there are sharp hooks, the meringue is more delicate.Add fine sugar for the second time and continue to beat at high speed
  Continue to add sugar and cornstarch for the third time and beat at medium speed.Pay attention to the meringue on the edges., beat until the starch is even, and there is still sugar that has not been beaten.Then use a spatula to gather the scattered meringue in the middle, and continue to beat the meringue at a low speed until it is fine and has sharp hooks

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  4. Beat the meringue, then preheat the oven to 150 degrees for 5 minutes, continue to return to the egg yolks, and sift the flour Then mix until it is grain-free

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  5. The finished egg yolk liquid is very smooth.

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  6.Then go back to the meringue, and we use a manual egg beater to put it in Take a look and see if the meringue is very thick and has no sharp hooks.It means that the meringue has been left for a long time and is no longer delicate.If this is not checked, the chiffon cake will shrink severely

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  7. Then, we use a manual egg beater to quickly make circles into the meringue, beat a few times When the circle is lifted up, there are small sharp hooks, and it becomes delicate again

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  8. Then dig out 1/3 of the meringue is evenly mixed by stirring.After it is evenly mixed, remember to check whether the remaining meringue is thick or fine.If it is thick, turn it a few times to make it finer.Then pour the egg yolk paste into the meringue., scrape the meringue on the sides with a spatula, and then start stirring in the middle to mix evenly

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  9.Pour the cake batter into the mold, shake it twice, put it in the oven, and bake at 150 degrees for 32 minutes.The time is just for preparation, individual ovens are different.The baked chiffon is as shown below.Take it out and shake it twice, then invert it for two hours to cool before demoulding

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  10.After cutting, it is very soft and does not shrink back