How to make 6-inch chiffon cake

Although we can eat some delicious food when eating out, we should know that these things may not be so delicious in themselves, but because they have added too much seasoning. The method of making 6-inch chiffon cake is simple. If you don’t want to eat too much seasoning, you might as well learn to make it at home.

1. List of materials and tools required

2. It is very important to weigh all the materials. Beginners should not change the recipe. This is a comprehensive recipe based on many tests. Sprinkle the low-gluten flour three times and set aside! Separate the eggs one by one. If the yolk is mixed into the egg white, don't use it and change it! All buckets must be dry and free of water droplets!

3. Beat the egg whites first. I use a 250W egg beater from KELIMEI. The ingredients for whipping egg whites are egg whites, lemon juice and fine sugar!

4. Add lemon juice to the egg whites mainly to remove the egg smell. Beat with a whisk at low speed for 60 seconds!

5. When coarse bubbles appear, start adding fine sugar. Be careful to add it in three times! Beat with egg beater at second speed for 60 seconds! This is the first time adding granulated sugar after beating at the second speed for 60 seconds. The beaten egg white is smooth and delicate with a curved hook. This is what we call 80% wet foam, which is suitable for making cheesecake! You can’t make chiffon cake in this state. If you do, it will lead to cake paralysis!

6. Add fine sugar for the second time and beat with a whisk at the second gear for 60 seconds. The egg white is now very fine. This state is suitable for making cakes in hollow chimney molds, which means it is 90%! The cakes I made before were all like this!

7. Add fine sugar for the third time and beat with a whisk at the second gear for 60 seconds. At this point the egg white is very hard and the peaks of the eggs are upright and the hooks are short. This is the egg white specially made for very fluffy chiffon cakes! The cake won’t fall apart when it comes out in this state!

8. To make the egg yolk: do not wash the egg beater, add vanilla extract to remove the egg smell, add granulated sugar or powdered sugar and beat for about 8 seconds!

9. Add corn oil and beat while mixing. Use a whisk at first speed to add milk and mix well!

10. At this time, preheat the oven to 140 degrees for 10 minutes! The main thing is to complete the subsequent operations, preheat the oven, and prevent the cake batter from debubbling! My oven is an ACA 32L!

11. Add the low-gluten flour to the egg yolk paste three times. This is the first time to add it and stir it evenly!

12. Add the second time and stir well!

13. Add the third time and stir well! Three times the time is 24 seconds!

14. After completion, use a rubber spatula to mix the low-gluten flour evenly along the four walls!

15. Mixing the cake batter: Take one-third of the egg white and add it into the egg yolk batter and mix well! It’s cutting and mixing from the bottom up!

16. The one on the right is the evenly cut and mixed cake batter, the color is the same!

17. Pour the cake batter on the right into the egg white again and continue to cut and mix evenly until done. Pour it into the mold and it will look like this, delicate, with texture and can flow!

18. Shake it a few times to make it flat, then use a bamboo stick to cut it in a Z shape to remove bubbles!

19. Bake the cake batter as soon as it’s ready!

20. The cake batter is ready and the oven preheating is also completed! Set the oven to 140 degrees and bake for 40 minutes!

21. After baking, take it out, shake it a few times, and turn it upside down on the grid to cool! Note that it takes three hours to demould! Demolding too early will definitely result in a tight waist! The mold can't be removed!

22. After cooling, press the mold with your hands to slowly remove it! The bottom can be easily demoulded using the same method! This method of demoulding the cake looks great and beautiful! I used to use auxiliary tools to demould, but now I don’t need to!

23. Isn’t this a panoramic view of the cake so cute?

24. The enlarged cake is so cute! The last few cakes have been very delicate and delicious, and have received praise from my family! This cake I sent to the old man upstairs cannot be cut open!

After the 6-inch chiffon cake is made, it must be eaten while hot, because it will affect the taste and texture if it gets cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.