How to make Chiffon Cake with Free Range Eggs

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of making free-range egg chiffon cake.

1. Crack 7 egg yolks into a 121 bowl, add 30 grams of fine sugar, and beat with a hand whisk.

2.212 Wash an orange, grate it into thin strips using the smallest hole on a grater, and weigh 20 grams for later use

3. Then weigh and add 40 grams of whipping cream and 40 grams of pure milk and stir evenly.

4. Sift 100 grams of low-gluten flour and add it, stir evenly with a rubber spatula.

5. Add 20 grams of orange peel

6. Stir evenly to form egg yolk paste for later use. Do not stir the egg yolk paste too much from beginning to end to avoid stringiness. They will blend together during the process of standing.

7. Add 60 grams of white sugar to the egg white bowl at one time

8. Start the egg beater at the lowest gear and turn it for a few seconds. Then directly shift the gear of the egg beater to the 4th gear. Do not stop in the middle and let the egg beater rotate faster. After a few minutes, you can see that the egg whites will have invisible lines. At this time, you can return the gear of the egg beater to 1. As the speed slows down, you can also feel that the egg beater will encounter a little resistance, and it feels a little bit difficult to beat. At this time, it is done and you can turn off the egg beater. At this time, there is a small point on the whisk that you pull out, and it will not fall off when you shake it lightly, which means it is hard foamed.

9. Then pour all the mixed egg yolk paste into the egg white paste, press up and down to stir evenly, and move quickly and gently to avoid defoaming.

10. The mixed chiffon paste is light yellow, then hold the basin and knock it hard on the countertop a few times to shake out the large bubbles in the paste.

11. Preheat the oven and pour the chiffon paste into the prepared paper cups until 80% full.

12. After it is done, the oven has been preheated. Do not delay to avoid debubbling. Put it on the top layer of the preheated oven as soon as possible and start baking at 150 degrees for 40 minutes. After baking, there is no need to turn it upside down, just cool it down naturally

After reading the detailed introduction to the recipe of free-range egg chiffon cake, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.