What materials are needed to make chiffon cake

Chiffon cake is a well-known dessert and a type of sponge cake. The main ingredients are eggs, sugar, flour, baking powder, vegetable oil, etc. The taste of chiffon cake is relatively strong. Adding appropriate amounts of chocolate and fruit will make the taste even better. It is not difficult to make chiffon cake. Let us understand what ingredients are needed for chiffon cake and how to make it.

Chiffon Cake Method 1

1. Take the eggs out of the refrigerator in advance, separate the egg white and egg yolk, add corn starch, baking powder and salt to the low-gluten flour, mix evenly, sieve and set aside; 2. Add 20 grams of white sugar to the egg yolk, beat evenly, then add salad oil and milk in 3-4 times, beat until the egg yolk liquid is uniform and thick, without separation of oil and water; 3. Gently add flour, quickly cut and mix evenly, and 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 beat large fish-eye-shaped bubbles, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar every 1-2 minutes, adding in two times until the egg whites are stiffly foamed. Lift the whisk, and the egg white on the top will stand upright in a triangle shape without bending; 5. Take out 1/3 of the egg white and mix it with the previously mixed egg yolk, cut and mix evenly with a rubber spatula, then pour the mixed batter into the egg white, and quickly cut and mix evenly; 6. Pour it 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 cooling, you can demould it; many decorative cakes (cream fruit cakes), cheese cakes, and mousse cakes will use chiffon cake as the base, so chiffon cake is more basic and important in desserts.

Chiffon Cake Method 2

1. Prepare the 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.