How to Make Sponge Cake
People who like chiffon cake,eggs muffins can actually make their own at home.chiffon cake because the method for making a chiffon cake is very simple, and compared to those made in restaurants, homemade chiffon cakes are healthier and more reassuring to eat.
chiffon cake ingredients introduction
main ingredients:
low-gluten flour milk(70g) eggs (4 pieces)(36g) oil (32g) sugar powder (yolk used) (20g) sugar powder (white vinegar for yolks) (48g) salt (1g) vanilla extract (optional) (1g)
auxiliary ingredients:
lemon juice (acetic acid) (a few drops)milk chiffon cake steps:
1. Prepare the ingredients, separating the egg whites and yolks into two water- and oil-free containers (the container for the egg whites should be larger).
2. Add milk,
corn oil, sugar powder, salt, vanilla extract to the egg yolks (if there is no vanilla extract, it can be omitted. milk
stir until evenly mixed, like this.
3. Sift in the low-gluten flour into the egg yolk mixture.
4. Stir until smooth and free of lumps.
5. Add two drops of lemon juice(or use acetic acid) to the egg whites, then beat until foamy like a fish eye (wet foam state), adding one-third of the sugar powder.
6. Continue beating until soft peaks form with a slight trace visible when the beater is drawn across the surface, and add another third of the sugar powder.
7. Continue beating until firm peaks form, then add the remaining sugar powder.
8. Beat until stiff peaks are achieved but do not overbeat; ensure there is an upright peak that does not droop when lifted.
9. Fold the whipped egg whites in three times into the egg yolk mixture, always using a folding motion and never stirring in circles to ensure thorough mixing.！！）
10. After all mixing is done, pour the cake batter into the mold, tap it gently twice to remove air bubbles (this is for an 8-inch mold; halve or double the ingredients for 6-inch or 10-inch molds respectively).
11. Bake in a preheated oven at lower rack, 150℃, with both upper and lower heating elements for 30 minutes.
13.oven 13. After baking, immediately remove the cake from the oven and invert it to cool before demolding.
14. The finished chiffon cake
15. How adorable it looks!
tips:
1The container for the egg whites must be water- and oil-free!
When mixing the whipped egg whites with the yolk mixture, use a folding motion; never stir in circles!！
Mix the meringue and yolk mixtures using a folding motion, never in circular motions!！！
