10 inch chiffon cake
| Cake flour 180g | Eggs 8 |
| Fine sugar 40 grams in egg yolk paste | Milk 125g |
| Corn germ oil 120g | Lemon juice A little |
| Fine sugar 120 grams of egg white |
Step 1
First mix the egg yolk paste: add 8 egg yolks and 40g sugar and stir evenly, then add 125g milk and stir evenly, then add 120g corn oil and stir evenly, finally add 180g low-gluten flour and stir evenly, set aside. (Be sure to mix evenly every time. I didn’t sift the flour, and I didn’t find a whisk. I mixed it with chopsticks, and it wasn’t very uniform. If it was sifted, the effect would be better (✪▽✪)) Prepare a water-free and oil-free basin, and add 5-6 drops of lemon juice before beating the egg whites. (Lemon juice can make the egg whites more stable. White vinegar can also be used without lemon juice.) Use an electric mixer to beat the egg whites at low speed until they resemble fish-eye bubbles, then add 40g of sugar for the first time and beat at medium speed for 1 minute.
Step 2
After 1 minute, beat the egg whites until they are white. Add 40g of sugar for the second time and continue beating at medium speed for 1 minute. Add sugar for the third time after 1 minute. The picture above shows the effect after stirring for the third time. Continue to beat at medium speed for 1 minute, until stiff peaks form. Finally, lift the electric egg beater until the egg whites have small hooks and are not bent. Then pour the egg whites into the egg yolk paste in 3 batches, stir gently evenly, and then pour into the mold. Shake the mold containing the batter twice to knock out the air bubbles and make the surface smoother.
Step 3
Preheat the oven to 120 degrees for 10 minutes, then put the batter in the mold, bake at 120 degrees for 60 minutes, then bake at 130 degrees for 20 minutes to brown, and it's ready to go!
Step 4
Unmold the mold while it’s hot.
Step 5
The super delicate and soft chiffon cake is ready to eat! Cooking tips for 10-inch chiffon cake
