How to make chiffon cake
Chiffon cake is deeply loved by baking enthusiasts for its soft and delicate taste and light texture. Whether as an afternoon tea snack or a celebration dessert, chiffon cake is a good choice. This article will introduce in detail the steps and techniques for making chiffon cake, helping you to easily master the making method of this classic cake.
1. Basic ingredients for chiffon cake
Making chiffon cake requires the following materials, the specific amounts are as follows:
| Material | Dosage |
|---|---|
| Low gluten flour | 50g |
| eggs | 3 |
| fine sugar | 50g |
| milk | 30g |
| corn oil | 30g |
| lemon juice or white vinegar | a few drops |
2. Production steps
1. Separate egg yolks and whites
Separate the yolks and whites of the eggs and put them into two clean, oil-free and water-free containers. Do not mix egg yolk into the egg white, otherwise it will affect the whipping effect.
2. Make egg yolk paste
Add 10 grams of fine sugar to the egg yolks and stir evenly until the sugar dissolves. Then add milk and corn oil and continue stirring until completely emulsified. Finally, sift in the low-gluten flour and stir with a "Z" pattern until there is no dry powder to avoid over-stirring causing the batter to become glutenous.
3. Beat egg whites
Add a few drops of lemon juice or white vinegar to the egg whites and beat with an electric mixer at low speed until fish-eye bubbles appear. Then add the remaining 40 grams of fine sugar in three batches and beat until the egg whites become stiff peaks, that is, when the egg beater is lifted, the egg whites can pull out small upright corners.
4. Mix egg yolk paste and meringue
Add 1/3 of the meringue to the egg yolk paste, and mix gently using a stirring technique. Then pour the mixed batter back into the remaining meringue, and continue to stir quickly to avoid defoaming.
5. Pour into mold and bake
Pour the mixed batter into the chiffon cake mold and shake it gently a few times to remove large air bubbles. Place in an oven preheated to 150°C and bake for about 50 minutes. Take it out immediately after baking, place it upside down on a drying rack to cool, and then unmold it after it has completely cooled.
3. Common problems and solutions
| question | Reason | Solution |
|---|---|---|
| Cake collapses | The egg whites are insufficiently beaten or defoamed | Make sure the egg whites are whipped until they reach stiff peaks, and be gentle when folding |
| Soggy inside of cake | Insufficient baking time or too low temperature | Extend baking time or increase oven temperature |
| Cake cracked | Oven temperature too high | Lower the oven temperature or cover the surface of the cake with tin foil |
4. Tips
1. When making chiffon cake, it is recommended to use fresh eggs, as the egg whites are easier to beat.
2. The oven temperature and time need to be adjusted according to the actual situation. The temperature difference between different ovens may be large.
3. Be sure to wait for the cake to cool completely when unmoulding, otherwise it will easily cause the cake to deform.
With the above steps and tips, you can easily make the perfect chiffon cake at home. Whether as an everyday dessert or a holiday gift, chiffon cake can add a sweetness to your life.
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