Ingredients for Chiffon Cake: Low-gluten flour 100g, Pure milk 70ml, Vegetable oil 60ml, Eggs 5 (large 5, small 6), White granulated sugar 80g, Cornstarch 10g, Lemon juice 4 drops.
Method for Chiffon Cake: Step 1: Prepare 5 fresh eggs from the refrigerator (6 if small). Step 2: Have all materials ready in advance. Step 3: Pour oil and pure milk into the egg yolks. Step 4: Add 4 drops of lemon juice to the egg whites. Step 5: Beat the egg whites with a mixer on the first speed. Step 6: After becoming smooth, switch to the third speed to continue beating. Step 7: Once fine bubbles appear, add white granulated sugar.
Step 8: Add one-third of the sugar and continue beating on the third speed. Step 9: When it feels soft, continue adding white sugar. Step 10: Add the remaining half of the sugar and continue beating with the mixer on the third speed. Step 11: Use a spatula to scrape the meringue that has splashed onto the container walls. Step 12: This step is crucial for achieving a smooth and soft meringue, then continue beating. Step 13: Pour in the remaining sugar and cornstarch and continue beating. Step 14: Finally, use a spatula to scrape the meringue from the edges. Step 15: Continue beating until the meringue is smooth and glossy, and feels resistant. Step 16: Then let it rest for 2-3 minutes. Step 17: Use this time to prepare the yolk mixture by stirring the yolks, oil, and pure milk evenly. Step 18: Add low-gluten flour and mix evenly with a spatula in a circular motion. Step 19: Mix until smooth and lump-free, avoid over-mixing to prevent gluten development. Step 20: Fold and observe the meringue, it should still be smooth. Step 21: Transfer 1/2 of the meringue to the yolk mixture. Step 22: Use a spatula to mix from the center upwards. Step 23: Mix in the pattern shown in the picture, avoid circular motions to prevent deflating. Step 24: Pour the yolk mixture into the remaining meringue and continue mixing. Step 25: Mix until no white is visible. Step 26: Pour into an 8-inch mold from a height of 20 cm (about 7-8 full), this height has already shaken off large air bubbles. Step 27: Finally, tap twice at a height of 10 cm, not too many times, two taps are enough, too many taps will introduce air at the bottom and deflating. Step 28: Preheat the oven and place in the middle layer at 190 degrees Celsius for 80 minutes (ovens vary, adjust accordingly). Step 29: After 10 minutes. Step 30: After 20 minutes. Step 31: After 30 minutes. Step 32: After 40 minutes, it’s full. Step 33: After 60 minutes, then reduce the temperature to 160 degrees Celsius. Step 34: After 80 minutes, check with a toothpick to see if it’s fully cooked, my oven took 80 minutes to be fully cooked. Step 35: If the toothpick comes out clean, the cake is done. Step 36: After removing from the oven, tap twice and immediately invert onto a cooling rack to cool completely before unmolding, be quick to prevent sagging. Step 37: 6.At 5 centimeters, the action was slightly slow just for the photo. Generally, 7 centimeters is considered optimal. Step 38: Beautiful, isn’t it? Step 39: Take a look at the side view. Step 40: The texture is excellent; it bounces back when you press it with your hand. Step 41: Let’s check out the slices. Step 42: Time to dig in! Baking skills for chiffon cake: My 8-inch chiffon cake took 80 minutes to bake in my oven, which is quite a long time.
The baking time varies depending on your oven. My oven is rather gentle, so it takes a particularly long time to reach the right heat. Generally, an oven should be set at 165 degrees Celsius and baked for about 40 minutes. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cake’ to directly view my recipes!
