How to make six-inch chiffon cake (2-egg recipe)

In order to stay healthy, in addition to maintaining good living habits and exercising properly, diet is also an aspect that cannot be ignored. Only with a proper diet can human health be truly protected. The method of making six-inch chiffon cake (2 egg recipe) is not complicated and is very suitable for those who do not have too much time to spend on cooking.

1. Finished product picture.

2. Choose 2 eggs with shells weighing about 65g, and separate the egg white and yolk into two clean deep bowls without water or oil. (If the mold is fully filled, there will be an indentation when it is turned upside down on the grill)

3. Add 13g of sugar to the egg yolk and stir with an egg whisk until the sugar melts.

4. Add clean water and stir for 30 seconds until smooth. Add corn oil and stir irregularly until emulsified. Stirring does not need to be too regular, clockwise or counterclockwise will do, and the speed does not need to be too fast. There will be large bubbles when stirring at first, and as you stir, the bubbles will become smaller until they are fine.

5. The emulsified egg yolk paste is delicate and sticky, with a white surface. If you stir it gently, lines will appear, and the bottom is still a darker yellow. The whole mixing process takes about 5 minutes.

6. Sift in low flour.

7. Stir quickly and vigorously until there are no particles. The batter should be thick and fine. If the batter is too thin, the emulsification process is not done well.

8. Preheat the oven to 170 degrees. Add a few drops of lemon juice to the egg whites, add sugar in three batches and beat until 90% dispersed. (10% dry foam is also acceptable, but don’t make it too dry and hard.) Add one-third of white sugar when coarse bubbles appear for the first time, add one-third of white sugar when fine texture appears for the second time, and add the remaining one-third of white sugar when slightly pointed corners appear for the third time.

9. Take one third of the meringue and add it to the egg yolk paste and stir quickly and evenly. Then pour all the batter into the meringue and stir quickly and evenly. The final batter should be thick and smooth.

10. Pour the cake batter into a six-inch mold, smooth it with a spatula, and shake it gently a few times to remove bubbles. [The state of the cake batter after it is mixed evenly.] 】It should be delicate and thick. Sometimes it will even be intermittent when poured into the mold. It is not easy to become flat after pouring into the mold, and a scraper is needed to help smooth it out. If the cake batter is thin, it may be that the egg yolk batter is not emulsified enough. A properly made cake batter will hardly produce any large bubbles. If large bubbles can be clearly shaken out, then next time you should pay attention to which of the previous steps were not done carefully enough.

11. Put it into the middle layer of the preheated oven and bake at 150 degrees for 45-50 minutes. (Please adjust the specific time according to the temper of your own oven)

12. Let the freshly baked cake fall freely from a height of 30-40cm onto the workbench and then immediately turn it upside down. When it falls, the internal heat will dissipate instantly, lowering the temperature. In addition, the bubbles will burst, and the pressure difference inside and outside the bubbles will become smaller, which will prevent the cake from sinking and shrinking. This is a little trick to prevent the chiffon hair from collapsing. It is not recommended to place the cake upside down on the baking rack. If a full cake in the pan is turned upside down on the baking rack, the cake will not be pulled down. It is best to use two objects to hold the cake upside down, as shown in the picture.

13. Remove from the mold after completely cooling. Press a circle around the cake to remove it from the mold, then push up the bottom and press a circle to remove it and then demould.

14. Perfection is achieved by demoulding by hand.

15. [Tips for beating egg whites. 】

16. Keep the mixing head of the egg beater perpendicular to the workbench, and stir in large circles. The best state is when the mixing head hits the side wall of the mixing bowl and makes a clicking sound. There should be no gap between the mixing bowl and the mixing head. The best speed is 2 circles clockwise per second. Occasionally, stir counterclockwise 1-2 circles. From time to time, rotate the mixing bowl evenly with your left hand.

17. This method is because if the mixing head is not close to the bowl, the meringue that cannot be beaten around will come into contact with the foamed meringue in the center, which will easily cause defoaming.

18. Finished product picture. [How to stir low flour into egg yolk paste.] The ratio of flour to liquid in chiffon cake is such that it won’t easily become glutenous (think of the formation of bread dough), so use a manual egg beater to stir quickly and vigorously in circles, and try to complete it as much as possible to prevent the flour from being incorporated into the egg yolk liquid for too long, otherwise the flour particles cannot be stirred, thus avoiding the final cake batter having a lot of particles.

19. Close-up picture. Preheat the oven to the appropriate temperature. 】It should be preheated higher than the target temperature. For example, if you preheat to 180 degrees, the temperature will drop by about 20 to 30 degrees the moment you open the door, so just preheat it 20-30 degrees higher than the target temperature. You can use a thermometer to check your own oven to see how much the temperature difference is. Next time, you can preheat it a little higher than the target temperature.

20. Internal map. [Mold selection and egg smell problem.] 】Don’t use non-stick molds, generally three-energy anode ones will do. If you choose a non-stick mold, the cake will be released from the mold after it is cooked all around. The cake body will not be able to hold on to the mold all around, only the surface layer will hold on, and it will inevitably shrink. Regarding the fishy smell of eggs, as long as you choose fresh eggs, bake the cake thoroughly, and let it cool before eating, there will be no problem at all.

A proper diet is the basic guarantee for our health. The six-inch chiffon cake (2-egg recipe) is simple to make and can nourish the body.