How to make 6-inch chiffon cake (with hand-made cake)

The key to making a 6-inch chiffon cake (with soy sauce) is to control the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to controlling the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve on a plate and enjoy the delicious taste.

1. Separate the egg white and yolk into two bowls without water or oil. It is best to refrigerate the eggs to help beat the egg white.

2. Add sugar to the egg yolk and stir thoroughly

3. Add milk and stir well.

4. Add oil and stir evenly to make the oil fully emulsified

5. Mix low flour and baking powder

6. Sieve into the liquid just stirred

7. Stir evenly without stirring in circles. The egg yolk paste should flow down continuously like a ribbon.

8. Add vanilla extract and tartar powder to the egg white. The main function of vanilla extract is to remove the fishy smell, and tartar powder increases the stability of the protein.

9. Beat the egg whites with an electric whisk until they are foamy, add 1/3 sugar

10. Continue beating until the foam is fine and add 1/3 sugar.

11. Continue beating until the egg white stops flowing, then add the last 1/3 of sugar.

12. Continue beating at high speed until a small tip is formed on the whisk when the whisk is lifted. Then shake the whisk left and right so that the tip does not move. To make a hollow chiffon cake, beat the egg whites until 90% whipped. If it is thoroughly beaten, the surface of the cake will not crack and it is not an authentic chiffon cake. If it is a round mold, continue beating it into hard foam.

13. Take 1/3 of the meringue and pour it into the egg yolk paste.

14. Stir evenly. Do not stir in circles to avoid defoaming.

15. Pour the egg yolk paste back into the remaining meringue.

16. Stir evenly. Pour into the mold and shake out the large bubbles

17. Bake in a preheated oven at 120 degrees for 50 minutes.

18. After taking out of the oven, shake out the heat and quickly turn it upside down on a drying rack.

19. Demould after natural cooling.

20. Finished product picture.

21. Hand-off method: Use your hands to tear the cake apart from the edge. Don’t worry about damaging the cake. The successful cake will have excellent elasticity.

22. Use your hands to push out the cake and see that there is no damage on the edge.

23. The bottom is also made in the same way as before, without any effort, without washing the knife, and without damaging the mold.

If you want to eat nutritiously and healthily, cooking by yourself is undoubtedly the best choice. The 6-inch chiffon cake (with hand-made cake) is easy to make and provides us with more choices.