Introduction.
Chiffon cake is a must-do cake for novice beginners, hollow molds compared to ordinary anode cake molds, better climbing force, the middle of the pipe can better support the cake body to climb, more not easy to collapse and retraction, the cake body is more fluffy, soft and delicate. Have not done hurry to try it, according to the recipe step by step, zero failure. The recipe uses a 17cm hollow mold.
Ingredients
Eggs: 4 (each egg with shell about 60 to 65 grams), low-flour: 75 grams, sugar: 55 grams, corn oil: 40 grams, yogurt: 80 grams (or 60 grams of milk), corn starch: 6 grams (added to the egg white)
Steps
Step 1: Separate the eggs (I made a double batch)
Step 2: Separate the egg whites and yolks, put them into two clean basins without oil or water, and weigh the yogurt and corn oil into the basins. (Oven starts preheating 155 degrees in advance)
Step 3: Whisk the oil and yogurt with an egg whisk to emulsify.
Step 4: Add the sifted flour and mix well with an egg whisk in a zigzag pattern, then add the egg yolks and mix well. The mixture should be smooth and creamy, and the yolks should flow smoothly when you lift the egg pump. As shown in the picture above (flour absorbency is different, the consistency of yogurt is also different, you can look at their own adjustments)
Step 5, add lemon juice to the egg white, with a whisk on medium speed to start whipping the egg white, when the egg white whipped to large bubbles add one-third of the sugar, when the egg white began to thicken and then add a third of the sugar, when the egg white becomes clear lines and then add the remaining one-third of the sugar and sifted cornstarch, and then use a whisk to the egg white to stiff peaks, as in the picture above, lifting the whisk egg white showing a small crooked hook of the triangular The whites will look like small curved triangles when you lift up the beater.
Step 6: Put one-third of the whipped meringue into the egg yolks and mix well.
Step 7: Add the rest of the meringue and mix well. The cake batter will be smooth and creamy when you lift the spatula.
Step 8: Slowly pour the cake batter into the hollow molds from a height of 15cm, and then lift the molds and shake them slightly to make the batter smooth.
Step 9: Bake in preheated oven at 155 degrees for 35 minutes.
Step 10: When the cake rises to the highest point, and then slowly falls back to fix, the color is satisfactory, then you can take it out of the oven. (The aroma of the cake fills the room when it's almost done baking)
Step 11: Take the cake out of the oven and shake the mold a few times to shake out the heat and invert it (I inverted it on top of the wine bottle again) and let it cool completely before unmolding.
Step 12: Remove the mold very completely with bare hands.
Step 13: The tissue is soft and delicate, so you will never get tired of eating it.
