First Cake of the New Year—Cream Chiffon Cake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Cooking Steps for the Cream Chiffon Cake

Prepare the ingredients.

Stir 10g of sugar into the milk until dissolved.

Then add the corn oil.

Stir until well combined.

Then add the sifted three types of flour (cake flour, baking powder, custard powder).

Fold in gently.

Then add the four egg yolks.

Fold in gently.

Whisk the four egg whites in a clean, oil-free bowl on low speed until foamy.

Then add the first portion of 13g sugar and beat until soft peaks form.

Then add the second portion of sugar and beat until slightly stiff peaks form.

Finally, add the last portion of sugar and beat until stiff peaks form.

Fold 1/3 of the egg whites into the yolk mixture.

Gently fold until no white streaks remain.

Then add another 1/3 of the egg whites to step 13, fold gently.

Finally, fold in the remaining egg whites evenly.

Pour the batter into an ungreased cake pan, smooth the top, and drop the pan from a height to release air bubbles.

Bake in a preheated oven at 180 degrees for 28 minutes.

After baking, invert the cake onto a wire rack.

Allow to cool, then remove from the pan.

Finished product.