8-inch chiffon cake for beginners
Main ingredients
5 eggs, 85g low-gluten flour
40g corn oil, 40g milk
Accessories
30g fine sugar (egg yolk paste) 60g fine sugar (white paste)
Baking powder 1g Vanilla extract 1.5ml
2g salt, 5ml lemon juice
How to make 8-inch chiffon cake
1. Use a kitchen scale to weigh various ingredients, separate the egg whites and yolks into different basins, The egg-beating basin containing the egg whites must be oil-free and water-free. Wash and dry the cake mold and set aside.
2.? First make the egg yolk paste. Add fine sugar to the egg yolks and beat evenly with a hand mixer. Add vanilla extract, milk, and corn oil and beat evenly (just mix several ingredients evenly to avoid the egg yolks being beaten). Then mix and sift the flour, baking powder, and salt, and use a rubber spatula to stir evenly. When the mixture is just finished, you will find many lumps of flour. At this time, you can use a rubber spatula to gently break up the flour particles on the edge of the basin to make the batter even. The delicate, well-mixed egg yolk paste is as thick and delicate as mayonnaise. Set aside the mixed egg yolk batter.
3. Then beat the egg whites. First add lemon juice to the egg whites, adjust the egg beater to low speed (I use level 3) and beat until fish-eye foam forms, add one-third of the fine sugar, continue to use low speed at this time, when the egg whites become thicker foam Add another third of the caster sugar. Still keep the low speed and continue beating. When the egg whites become thicker and have lines, add the last third of the fine sugar and continue beating. When you lift the egg beater, the egg whites on the egg head can pull out curved sharp corners. , indicating that wet foaming has occurred.
4. After reaching wet foaming, adjust the egg beater speed from the original low speed to medium-high speed and continue beating. When the egg beater is lifted up and two upright and short sharp corners appear on the two egg beating heads, shake the egg beater left and right and the small sharp corners will not bend, indicating that dry foaming has been reached and can be stopped. Whipped.
5. Use a rubber spatula to add 1/3 of the egg whites into the egg yolk paste. Use the rubber spatula to quickly but gently mix the egg yolk paste and egg whites evenly. Note that the technique is to scrape the bottom from the edge of the basin and stir upwards. Do not stir in circles or it will defoaming. The technique should be quick but not rough. Quickly and gently mix the egg yolk paste and egg whites evenly. Then pour all the remaining egg whites into the egg yolk batter and mix well in the same way. The mixed cake batter should have a certain consistency. You can try to use a spatula to scoop up the cake batter and draw a figure of 8. If the cake batter can clearly show the figure of 8 and does not spread quickly, it means that the cake batter is in a very successful state.
6. Preheat the oven to 150 degrees. My oven is a changdi CKTF-25G. I feel that its temperature is a bit high, so I usually lower the temperature in the recipe by 20 degrees when baking. The temperature does vary from oven to oven and needs to be adjusted accordingly. While preheating, pour the cake batter into an 8-inch removable bottom cake mold and smooth the surface with a spatula. (Note: You can also check whether your cake batter is successful here, see tips for details)
7. Pour in the cake batter and shake it on the table a few times to shake out the big bubbles, and then put it on the table. Place in the preheated oven on the second level from the bottom. 150 degrees, 50 minutes. Do not open the oven door in the middle.
8. Take out the baked cake and pierce the cake with a toothpick (prick a few more places to check). When you pull it out, there are no cake crumbs sticking to the toothpick, which means it is baked. At this time, shake the cake mold hard on the table a few times to knock out the air inside. Then invert onto a cooling rack to cool. After about twenty minutes, turn it over, remove it from the mold, and the chiffon cake is ready!
Tips
1. It is best to beat the egg whites at low speed before whipping them to wet foam, because although the egg whites whipped at low speed take slightly longer to whip, the egg whites whipped at low speed will It’s more delicate and stable and less prone to defoaming, which is key.
2. The lemon juice in the egg white can neutralize the pH of the egg white, making the protein more stable. You can also use tartar powder, but I personally think lemon juice is more effective.
3. Observing the consistency of the cake batter after mixing is a powerful way to test whether the egg whites are successfully beaten and whether the foam is defoamed during the mixing process! The mixed cake batter should have a certain consistency. Use a spatula to scoop up the cake batter and draw a figure of 8. If the figure of 8 can be clearly displayed and will not spread quickly, it means that the cake batter is in a very successful state. Another thing to note: when pouring the cake batter into the mold, you can also check whether the cake batter is successful. If you find that the cake batter flows very smoothly when poured into the mold without smoothing it out, it means that the egg white must have defoamed. ! Such a cake batter is likely to shrink severely after baking. If you find that when the cake batter is poured into the mold, there will be traces of pouring on the surface of the cake batter, it has the ability to maintain its shape to a certain extent, and it is not very flat and requires a scraper to smooth it out, then the cake batter is a success!
4. After the cake is baked, remember to shake it hard a few times to knock out the air underneath, so as to avoid shrinkage!
5. After the successful Qifeng cooling, the surface is roughly parallel to the mold, with almost no shrinkage, and the side looks very smooth, without any "waisting" phenomenon.