Ten inch chiffon cake

2024-09-19 09:58:11 Cake

Low gluten flour 140g	Pure milk 100g
Soybean oil or corn oil 50g	White sugar 130g
Eggs 8

How to make ten-inch chiffon cake Ten-inch chiffon cake recipe illustration 1

Step 1

Prepare raw materials. Ten-inch chiffon cake recipe illustration 2

Step 2

First mix the oil, milk and white sugar. Put a small part of the white sugar in the formula into the egg yolk liquid. The rest will be used when beating the egg whites. You can add as many grams as you like. A total of 125 grams of white sugar. Put it here. About forty grams is enough. Ten-inch chiffon cake recipe illustration 3

Ten-inch chiffon cake recipe illustration 3

Step 3

Separate the egg whites and yolks. Ten-inch chiffon cake recipe 4

Step 4

Put the egg whites into a large stainless steel basin that is water-free and oil-free, and put the egg yolks into the mixed milk and stir evenly. Ten-inch chiffon cake recipe illustration 5

Ten-inch chiffon cake recipe illustration 5

Step 5

Then sift the flour and add it, mix well. Ten-inch chiffon cake recipe illustration 6

Step 6

Beat the egg whites into fish-eye shapes and add one-third of the sugar. Illustration of how to make ten-inch chiffon cake 7

Step 7

After making the foam, add the white sugar. After making the texture, add the white sugar. Add the white sugar in three times in total. Ten-inch chiffon cake recipe illustration 8

Ten-inch chiffon cake recipe illustration 8

Step 8

When you lift the whisk and a small tip like this appears, the egg whites are ready. Ten-inch chiffon cake recipe illustration 9

Step 9

Then take out some of the meringue and pour it into the egg yolk batter and mix well, cut and stir or stir, do not stir in circles to prevent the protein from defoaming. Then pour the mixed batter into the remaining egg whites and mix well. Pour it into the mold that has been laid in advance to knock out the bubbles, and bake in the oven at 155 degrees for 55 minutes. Ten-inch chiffon cake recipe illustration 10

Ten-inch chiffon cake recipe illustration 10

Step 10

After taking it out of the oven, shake it twice, then invert it for half an hour and then unmold it. How about it, there is no cracking! Ten-inch chiffon cake recipe 11