Master the Five Key Points, Even Beginners Can Succeed—Chiffon Cake

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Master the Five Key Points, Even Beginners Can Succeed—Chiffon Cake Cooking Steps

Weigh all ingredients with a kitchen scale, separate 30g sugar and 20g sugar, and separate egg whites and yolks into different bowls.

Add 2 drops of white vinegar to the egg whites, beat until foamy, then add 15g of sugar.

Continue beating the egg whites until stiff peaks form, then stop. Preheat the oven to 150 degrees Celsius.

Now, make the egg yolk mixture by adding 20g sugar to the egg yolks and stirring.

Add milk and salad oil to the egg yolk mixture, stir until combined, do not overmix.

Sift in cake flour and cornstarch into the egg yolk mixture.

Use a silicone spatula to fold the egg yolk mixture gently, do not overmix.

Add one-third of the egg whites to the egg yolk mixture, gently fold until combined.

Pour the mixed batter into the remaining two-thirds of the egg whites.

Gently fold the batter until just combined, do not stir in circles.

Pour the batter into the mold, gently tap to remove air bubbles. Place the mold on a baking sheet in the preheated oven at 150 degrees Celsius for 45 minutes.