How to make eight-inch chiffon cake

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  1. Prepare all materials.

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  2.Eggs should be separated from yolks and whites, and the container should be clean and free of oil and water.There shouldn't be any yolk in the egg white.

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  3. From top to bottom, add oil and milk to the egg yolk in turn, stir until combined Fully emulsify, sift in the low flour, and stir in a Z shape.There is no dry powder and the batter is fine.The batter falls like satin.

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  4. Beat the egg whites and add the fine sugar in three batches, one-third each time.Add the cornstarch one last time at the same time.First beat the egg whites at low speed, then change to high speed, and finally change to low speed.The purpose is to drive away large bubbles and make the egg whites produce fine and uniform small bubbles.The picture from top to bottom shows the state of the protein when sugar is added three times.

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  5.In the final state of the egg whites, when you lift the egg beater, there will be a small upright hook.It's dry foaming.

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  6. Add one-third of the meringue to the beaten egg yolk paste.Mix evenly using the stirring technique.

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  7. Pour the mixed egg yolk paste into the egg white basin and continue to stir.Mix the cake batter using the same technique, but don’t stir it for too long to avoid the egg whites defoaming.Pour the mixed egg yolk paste into the mold at a height of 15 cm from the mold.This can eliminate large air bubbles.Use a spatula to gently smooth it out.Pick up the mold with your hands and drop it from a height of about 20 cm.The purpose is also to shake out the Big bubbles, not too many, just two will be enough.If you drop it too many times, air will easily enter the bottom.Put it into the oven immediately, don't wait too long to avoid defoaming.Preheat the oven to 170 degrees and bake on the lower rack for about 60 minutes.I must remind everyone that you must set the temperature and time according to your own oven.The actual temperature of my oven is too low.When baking chiffon cake, bake it at a low temperature and for a long time.Let it climb slowly.When the last ten minutes are up, you can open the door of the box and poke a bamboo skewer into the middle of the top of the cake.If there is no cake crumbs on the bamboo skewer, it is baked.Except for the last ten minutes, the oven must not be turned on during the entire process to prevent the temperature from rising and falling when it is cold, affecting the baking and shaping of the cake.

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  8. Take it out immediately when the time is up.Drop it from a high place to shake out the heat.Immediately turn upside down and let cool for at least two hours.

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  9.You can easily and perfectly remove the mold by hand.It tastes better if left overnight.