How to make 6-inch chiffon cake

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  1. Separate egg whites and egg yolks into two oil-free and water-free containers, making sure there is no egg yolk inside the egg whites.

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  2.Pour pure milk and corn oil into the egg yolk, let the pure milk and corn The oil coats the yolk and prevents it from forming a skin when left exposed to the air for a long time.Set aside.

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  3.Use an electric egg beater to beat the egg whites and add a few drops of white vinegar.First use low speed to beat the egg whites, then turn to high speed to beat the egg whites from transparent to white, then add one-third of the fine sugar.

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  4.Continue to beat at high speed.The meringue will gradually become resistant.Lift and beat.When the long pointed hook of the egg beater is seen to be foamy, add half of the sugar and beat at high speed.Pay attention to the meringue on the edge of the egg bowl.

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  5.The fine sugar is completely melted, the meringue becomes more delicate, lift the egg beater When you see the short pointed hooks, add the remaining fine sugar and cornstarch together and mix evenly at medium speed.

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  6.Use a scraper to scrape the uneven meringue on the edge of the egg basin to the middle of the basin.Turn to low speed and beat vertically in circles until the meringue is uniform and fine.Do not over-beat.

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  7.Put the beaten meringue aside and let it sit for a while.

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  8.You have just poured the milk and corn oil into the egg yolks, now add the fine sugar Mix well with a hand mixer.

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  9. Sift the low-gluten flour into the egg yolk liquid to draw circles.Stir evenly and do not use too much force to prevent the batter from becoming glutenous.The batter should be sticky and not grainy.(At this time, preheat the oven to 140 degrees)

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  10.Take three points Add one part of the meringue to the egg yolk paste, and stir with a spatula to make it even.Do not stir in circles, as this will easily defoam.

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  11.Pour all the evenly mixed cake batter into the meringue container.Stir evenly in the same way.

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  12.Pour the mixed cake batter into the mold at a height of 15 cm, do this It can automatically eliminate large bubbles inside.Use a toothpick to quickly puncture the large bubbles on the surface, and then use a scraper to slightly smooth the surface.

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  13.Put the mold into the oven, heat up and down to 140 degrees, middle and lower layers, bake for about 50 minutes.Even ovens of the same brand and model will have temperature differences.Visually judge that the surface is cooked to a certain height and then collapses a little.

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  14. After taking out the baked chiffon, keep it 15-20 cm above the table Drop the cake once or twice to release the excess heat from the cake.Turn the cake upside down on the wire rack and let it cool completely before unmoulding.Be sure to let cool completely.

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  15. Along the edge of the mold, use your fingers to gently press down on the cake to release it.mold; then push up the bottom and take out the cake; finally, gently open the bottom with your hands, and the chiffon cake is successfully released from the mold.

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  16.You can cut it into pieces and eat them directly or use them to decorate cakes!