Original Hollow Chiffon Cake

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

Detailed Steps for Making Original Hollow Chiffon Cake

Eggs need to be refrigerated, about 60g each, cleaned and dried with kitchen paper towels, and other ingredients prepared.

Sift the low-gluten flour from a high place, double sift the flour once.

Aerate the low-gluten flour to make the batter easier to expand.

Separate egg whites and yolks, beat the egg whites in a clean, oil-free bowl, and refrigerate in the refrigerator.

In a clean bowl, add milk and corn oil, use a manual egg beater to mix for about 3 minutes until emulsified. Preheat the oven to 200 degrees Celsius at this time. Make sure it is preheated properly.

Sift in the low-gluten flour, mix in a zigzag motion until well combined, do not stir in circles to prevent the batter from becoming tough.

Add the separated egg yolks into the batter prepared in step 6, continue mixing in a zigzag motion until well combined.

Scrape down the sides of the bowl with a spatula, ensuring the batter is smooth and glossy. When lifting the spatula, the batter should flow and drip. If it doesn’t drip, it means the batter has become tough or there is too much flour.

For the separated egg whites, use an electric mixer to beat on low speed until fish-eye bubbles form, then add 1/3 of the caster sugar.

Switch to medium speed and beat until fine and smooth, then add another 1/3 of the caster sugar and continue beating until the egg whites are smooth and glossy.

Add the remaining sugar when lines appear, continue beating on medium speed until stiff peaks form.

Finally, switch to low speed to fold the meringue until it forms small peaks at the tip of the beater.

Take 1/3 of the meringue and fold it into the egg yolk mixture using a spatula (or a manual egg beater), cutting and folding evenly, making sure not to deflate the mixture (similar to stir-frying).

Then pour the mixture back into the remaining meringue and continue folding gently. Be very careful not to stir in one direction as it will deflate the mixture.

Evenly mixed batter.

Pour the batter into the mold from a high place, shake the mold to level the batter, and gently tap it once.

Place it in the preheated oven on the lower rack and bake at 180 degrees Celsius for 35 minutes.

Once baked, remove from the oven, shake the mold from a height to release the hot air, then invert it onto a cooling rack to cool. Once completely cooled, gently press and remove the cake from the mold.

Finished product.