How to make 8-inch thick hollow chiffon cake

Cooking is not difficult if you are determined. Many office workers are busy with work every day and have no time to cook, and their cooking skills are also declining. The method of making an 8-inch thick hollow chiffon cake is extremely simple. You can easily make it when you get home from get off work. Paired with fragrant white rice, it is truly a great delicacy in the world.

1. Separate the eggs! The two buckets of egg white and egg white must be dry and free of moisture. The egg white should be refrigerated immediately for later use.

2. The low-gluten flour and corn starch must be weighed.

3. Sprinkle low-gluten flour corn starch three times.

4. Milk and corn oil must be weighed.

5. To make the egg yolk paste, add vanilla extract, salt and granulated sugar and beat evenly with a whisk.

6. The one on the left is the mixed egg yolk paste. Start by adding milk and mixing with a whisk, beat evenly. Then add corn oil three times while beating and mix evenly.

7. The mixed egg yolk paste above looks like this.

8. Start adding the low-gluten flour that has been sprinkled three times in three times. You can use a whisk to stir evenly at low speed for about ten seconds!

9. This is how it looks like when using a whisk to mix evenly at low speed. Use a rubber spatula to scrape off the powder around and mix evenly.

10. The evenly mixed egg yolk paste looks like this, the kind that forms lines when you lift it up and put it down with a rubber spatula.

11. Start beating the egg whites. Take out the refrigerated egg white bucket from the refrigerator, add lemon juice and beat at high speed for 1 minute.

12. When grooves and coarse bubbles appear, add fine sugar and beat at high speed until grooves appear for 1 minute, then switch to low speed and beat for 1 minute.

13. The egg white at this point should be very delicate, with obvious grooves that will not fall off even if the bucket is turned upside down.

14. Preheat the oven to 150° for 10 minutes. It would be best if you have a thermometer that shows 150°!

15. Start making the cake batter! Take one-third of the egg white and mix it with the egg yolk mixture and stir evenly. Note that the technique is to stir evenly up and down.

16. That's it.

17. Mix the yellow and white together and stir them up and down until they become one color.

18. This is what the egg yolk paste looks like after the first mixing.

19. Pour the egg yolk paste just stirred into the egg white and continue to stir evenly.

20. This kind of cake batter has texture.

21. Pour into the mold from a height of 15 cm to eliminate bubbles.

22. Shake the cake batter a few times until it is basically uniform, then use a toothpick to make a Z-shape to remove bubbles.

23. The standard cake batter looks like this, and the surface is already very smooth!

24. The cake batter is ready! The oven temperature is reached and the mold is placed in the oven.

25. Finally, set the oven temperature to 150° and the time to 40 minutes. Bake until the thermometer reads 140°. This is what it looks like after baking for 20 minutes.

26. If it starts to crack after 30 minutes, just ignore it and continue.

27. When the time is up, poke it with a toothpick to make sure it is not sticky!

28. Immediately turn it upside down on the grid and cool it for 3 hours before demoulding!

29. Turn it over after 30 minutes and see that it is level with the mold. If it still cannot be removed from the mold, turn it back and continue to turn it upside down. This means the cake is a success!

30. Decorate it and check whether the height reaches 7 cm.

31. Look at its height, isn’t it so cute!

32. The front of the cake is flat and smooth after the cracks have shrunk back to their normal position.

33. The bottom is flat, smooth, non-wet and non-sticky.

34. The cut cake is ready to be eaten! This cake is soft and fluffy and was praised by my family for being delicious.

35. Pack in boxes and refrigerate.

When cooking the 8-inch thick hollow chiffon cake, pay attention to the seasoning. Don't add too much salt after adding soy sauce, otherwise it will affect the taste.