Original chiffon cake

Eggs (about 65g/each in shell) 4	Salad oil 45g
Milk 60g	Low gluten flour 65g
Cornstarch 5g	Fine sugar 60g
Vanilla extract A few drops	Salt 1g
Lemon juice 5 drops

How to make original chiffon cake

Step 1

First you need to do somethingSome preparations: After the yolk and white of the egg are separated, freeze the white for about 15 minutes until there is ice residue on the edge.

Step 2

Mix the flour and cornstarch and sift them until ready to use Preheat the oven to 160 degrees

Step 3

When you are ready, you can start making chiffon cakes Beat the egg yolks with an electric mixer on low speed for about 30 seconds

Step 4

Slowly add salad oil and mix until completely absorbed.

Step 5

Add milk and mix well

Step 6

Add a little more vanilla extract and stir

Step 7

After sifting in the low flour cornstarch mixture

Step 8

Mix with egg yolks and set aside

Step 9

Add lemon juice and salt to the frozen egg whites, then beat with an electric egg beater at low speed until coarse foam is achieved.

Step 10

Beat the egg whites with an electric mixer at medium speed until they turn milky white, then add one-third of the fine sugar.

Step 11

Continue to beat until the beater has a small hook when you lift it, then add one-third of the fine sugar.

Step 12

Continue to beat until the whisk has a small hook when you lift it, then add the remaining one-third.

Step 13

The beaten egg whites will not spill out when turned upside down. When you lift the egg beater, there will be a hard little hook.

Step 14

Next, start mixing the egg white and egg yolk paste

Step 15

Put one-third of the egg whites into the egg yolk batter and mix evenly (no wreaths, just stir-fry)

Step 16

After mixing evenly, add one-half of the egg whites into the egg yolk paste and mix evenly (no wreaths, just stir-fry)

Step 17

EggPour the yellow paste back into the egg whites and continue to stir evenly.

Step 18

Pour into hollow mold

Step 19

Use a spatula to divide evenly. Press the hollow chimney with your hand and shake the whole chimney a few times to remove the air.

Step 20

Bake in the preheated oven for about 40 minutes

Step 21

Immediately after coming out of the oven, drop it on the chopping board a few times to release the heat, invert it until it cools down, and then unmold it.

Step 22

Store the cake in the refrigerator, it can be stored for about 3-4 days Original chiffon cake cooking tips

I think chiffon cake is really difficult. Although the steps are simple, it is really not easy to make it well. Among them, I think the most critical thing is the beating state of the egg whites. I think it will be easier to succeed if the egg whites are beaten harder. The eggs must be very fresh. A few drops of lemon juice when beating the egg whites will be very helpful to the state of the egg whites. The chiffon cake needs to be kneaded several times, so you must be patient. Recently, I practice Qifeng every day. Although I feel like there are imperfections every time, I gain something every day. The original recipe is Qingjing's original chiffon, I just used 5g cornstarch instead of 5g low-gluten flour. The above recipe can make a hollow chiffon cake with a diameter of 18cm or a hollow chiffon cake with a height of 17cm. It is also suitable