Main Ingredients:
Eggs: 5; Low-gluten flour: 100g.
Auxiliary Materials:
Fine sugar 1: 30g, added to egg yolks; Fine sugar 2: 60g, added to egg whites; Corn oil: 69g; Milk: 79g; Baking powder: 2g; Vanilla extract: 3 drops; Lemon juice or white vinegar: a few drops.
Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Vanilla Chiffon Cake
Separate egg whites and yolks into two oil-free and water-free stainless steel bowls
Add 30g of fine sugar to the egg yolks and mix well with a hand-held egg beater
Add corn oil and stir until there is no floating oil
Add milk and stir well
Add 3 drops of vanilla extract and stir well
Sift in the mixture of low-gluten flour and baking powder
First use a hand-held egg beater to mix the dry powder in a clockwise direction, then stir in a Z-shape until the batter is smooth and without lumps
Add a few drops of lemon juice to the egg whites, use an electric egg beater to beat until there are large bubbles, then add 1/3 of the fine sugar
Beat until the egg whites are foamy, then add another 1/3 of the fine sugar
Beat until the surface of the egg whites has some lines, then add the remaining fine sugar
Beat the egg whites quickly until they are dry and stiff. When lifting the egg beater, there should be short pointed corners standing upright. Then, reduce the large bubbles by stirring at low speed for two seconds
Take 1/3 of the beaten egg white batter and add it to the egg yolk batter, then mix evenly with a scraper
Pour the mixed egg yolk batter back into the remaining egg white batter
Hold the bowl with your left hand and use a scraper to mix the batter up and down until it is smooth and without lumps
Pour the batter into an “CHEFMADE Learning to Cook” 8-inch hollow cake mold, shake it hard on the table twice to remove large bubbles
Place it on the second-to-last layer of the preheated oven, 145 degrees, for about 60 minutes
Take out the cake from the oven immediately, shake it hard on the table twice to remove the hot air and prevent it from shrinking
Invert it onto a wire rack, let it cool naturally, and then remove the mold. This mold has a super non-stick effect, so be careful when inverting it, as the cake will fall out easily
Finished product!
Finished product!
Finished product!
Finished product!
