What oil to use for chiffon cake

What you need to make chiffon cake are eggs, milk and cheese. No oil is needed. The oil produced is a natural mixture of oil, such as the oil and water in cheese and cream. This oil is absorbed from food. You must add more eggs to the cake because eggs can make the cake taste softer.

2. Add 20g of sugar to the egg yolk, beat evenly, then add salad oil and milk in 3-4 portions, beat until the egg yolk liquid is uniform and thick, without oil and water separation;

3. Gently add flour and mix quickly to mix evenly. No flour particles should appear in the liquid. At this time, you can preheat the oven to 180 degrees;

4. Add lemon juice to the egg whites, use a whisk to make large fish-eye-shaped bubbles, then add 20 grams of sugar, and add the remaining 40 grams of sugar every 1-2 minutes, in two additions, until the egg whites are stiffly foamed. When you lift the whisk, the egg whites on the top stand upright in a triangular shape without bending;

5. Take out 1/3 of the egg white and mix it with the egg yolk that was mixed before. Use a rubber spatula to cut and mix evenly. Then pour the mixed batter into the egg white and quickly cut and mix evenly.

6. Pour the cake into the cake mold immediately, put it in the middle layer of the oven, and bake it at 180 degrees for 40 minutes. After baking, take it out and turn it upside down immediately. After it cools down, you can demould it.

Many decorative cakes (cream fruit cakes), cheese cakes, and mousse cakes use chiffon cake as the base, so chiffon cake is a basic and important dessert.

Method 2 1. Prepare materials. The flour needs to be sifted, the egg whites and egg yolks separated, and the bowl for the egg whites must be oil-free and water-free. It is best to use a stainless steel bowl. Use a whisk to beat the egg whites until they are in the shape of fish-eye bubbles, then add 1/3 of fine sugar (20 grams).

2. Continue beating until the egg whites begin to thicken and form coarse foam, then add 1/3 sugar.

3. Continue beating until the egg whites are thick and lines appear on the surface, then add the remaining 1/3 of sugar.

4. Continue beating for a while. When you lift the whisk and the egg whites can be pulled into curved sharp corners, it means it has reached the stage of wet foaming. If you are making a chiffon cake roll, just beat the egg whites to this degree. But if you make a regular chiffon cake, you will need to continue beating.

5. When you lift the whisk, the egg white can be pulled into a short upright sharp corner, which means that it has reached the state of dry foam and you can stop beating.

6. The degree of whipping of egg whites is very critical. Don’t continue beating after it becomes dry foam. If you over-beat, the egg whites will start to become lumpy, which will cause the chiffon cake making to fail. Put the beaten egg whites in the refrigerator and start making the egg yolk paste.

7. Add 5 egg yolks and 30 grams of fine sugar and beat lightly with a whisk. Do not beat the egg yolks (if the egg yolks become lighter in color and larger in volume, it means they are beaten. Beating the egg yolks will cause larger holes to appear in the finished chiffon cake, making it less delicate).

8. Add 40 grams of salad oil and 40 grams of milk in turn, stir evenly, then add the sifted flour and gently stir evenly with a rubber spatula. Do not over-mix to prevent the flour from forming gluten.

9. Pour 1/3 of the egg whites into the egg yolk paste, and stir gently with a rubber spatula (stir from the bottom up, do not stir in circles to avoid defoaming the egg whites). After stirring evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly with the same method until the egg whites and egg yolk paste are fully mixed.

10. After mixing, the mixture should be thick and uniform in light yellow. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hands and shake it hard on the table twice to shake out the large bubbles inside.

11. Put it in the oven and bake at 170 degrees for about 1 hour. When the cake is done, take it out of the oven and immediately invert it onto a cooling rack to cool.

12. Then, remove from the mold, cut into pieces and enjoy (it is very delicious if eaten directly). It can also be used to make various decorated cakes.