Chiffon Cake
Chiffon cake is a classic recipe that almost every baker encounters. It can serve as the base for mousse cakes or be used in various cake boxes.
Story
This light and airy cake relies on properly beaten egg whites and a gentle folding technique to achieve its signature soft texture. Baked until golden and fluffy, it makes for a delightful everyday treat or a versatile foundation for other desserts.
Ingredients
Eggs
5
Milk
40g
Salad oil
40g
Sugar
90g
Cake flour
85g
Lemon juice
a few drops
Instructions
1
Step 1
Separate egg yolks and egg whites
2
Step 2
Add white sugar, salad oil, and milk to the egg yolks and mix evenly; sift in the flour
3
Step 3
Stir into a uniform egg yolk batter
4
Step 4
Add white sugar to the egg whites in three batches and beat until stiff peaks form; at this time, preheat the oven to 160°C top and bottom heat
5
Step 5
Take one-third of the egg whites and add to the egg yolk batter, mixing evenly (using the cut-and-fold method; do not stir in circles)
6
Step 6
Add the egg yolk batter to the remaining egg whites and fold until evenly mixed
7
Step 7
Pour into an 8-inch cake mold; once the oven is preheated, place it on the middle-lower rack
8
Step 8
Bake for one hour, then remove from the oven
