6 inch chiffon cake

2024-06-28 20:29:46  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour (cake flour) ( 60g )
Corn starch ( 10 grams )
Eggs ( 3 pieces (About 65 grams in size) )
Corn oil ( 40 grams )
Milk ( 40g )
Homemade vanilla extract ( 5 ​​drops )
Soft white sugar ( 25g (for egg yolk paste) )
 Soft white sugar ( 30g (for beating egg whites) )
Lemon juice ( A few drops (for beating egg whites to remove the smell) )

How to make 6-inch chiffon cake

  • 6-inch chiffon cake recipe 1

    1.Separation of protein and egg white

  • Illustration of how to make 6-inch chiffon cake 2

    2. Egg white separation

  • 6-inch chiffon cake recipe 3

    3. Beat egg yolks with vanilla essence and eggs

  • 6-inch chiffon cake recipe 4

    4. Add oil, sugar and milk and stir evenly

  • 6-inch chiffon cake recipe illustration 5

    5.Sift in the powder and mix well and set aside

  • 6.Use an electric whisk to beat the egg whites into fish-eye bubbles (add the sugar 3 times) (at the same time, turn on the oven to 135 and 145 to preheat the oven)

  • 6-inch chiffon cake recipe 7

    7.Add sugar and beat until smooth

  • 6-inch chiffon cake recipe 8

    8.Add sugar and beat until there are obvious lines

  • 6 inch Illustration of how to make chiffon cake 9

    9.Add sugar and beat until the egg whites are fine and shiny and have right angles and straight tips

  • 6-inch chiffon cake Illustration of how to do it 10

    10.Add the meringue in batches and stir just like you usually do when cooking.Be gentle to avoid defoaming and mix the meringue and egg yolk paste evenly each time (you can mix the meringue in 2 or 3 times) ).

  • 6-inch chiffon cake recipe 11

    11.The mixed egg batter has no particles and is smooth

  • 6-inch chiffon cake recipe 12

    12. Pour the cake grinder 7 minutes full and shake lightly to release the big bubbles in the egg batter.

  • 6-inch chiffon cake recipe 13

    13.Put it into the oven and bake at 135 degrees and 145 degrees for 35 minutes p>

  • 6-inch chiffon cake recipe 14

    14.Baking

  • 6-inch chiffon cake recipe 15

    15. Take the cake out of the oven, shake it lightly and place it upside down on the cooling net

  • 6-inch chiffon cake recipe 1616.Unmold the cooled cake
  • 6 inch Illustration of how to make chiffon cake 17

    17.The finished product is beautiful enough

Small Tips

When the cake is 7 minutes full, leave enough room for climbing.The volume of the whipped egg whites should be obviously expanded several times.Also, be careful when mixing the egg yolk paste and egg whites, so as not to cause the batter to defoam.The puffiness of cakes varies from oven to oven.Know that the temperature of your own oven is adjustable.

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