The temperature and time to bake chiffon cake in the oven should be one hundred and forty degrees of temperature baking fifty minutes. However, this time and temperature should be adjusted according to the size of the cake and the performance of the oven appropriately, so if you want to get accurate data still need to be based on the actual situation, you can try to do a few times to make the cake, from practice to get the truth. But usually the larger the cake, the longer it takes to bake.

The following 8-inch chiffon cake as an example: 1, in a 25-liter oven, set the temperature at 150 ℃, bake for about 45-50 minutes, basic maturity. 2, in a 40-liter oven, you need to set the temperature at 170 ℃, bake for about 45-50 minutes, basic maturity. 3, in the commercial layer of a two-tray oven, set the temperature for the upper baking tube of 180 ℃, the lower baking tube of 145 ℃, bake for 45-50 minutes, basic maturity. 4, in a commercial layer of two-tray oven, set the temperature for the top tube 180 ℃, the bottom tube 145 ℃, bake for 45-50 minutes, basic maturity. In a commercial four-tray oven, set the temperature at 210℃ for the upper baking tube and 180℃ for the lower baking tube, and bake for about 45-50 minutes, and it is basically mature.

Overall, basically, the bigger the oven, the more heat is needed to maintain a stable temperature in the oven space, the higher the temperature setting must be. For a chiffon cake of the same size, the time it takes to bake and mature is basically the same in ovens of different sizes.

When we bake a cake, we should pay attention to the state of the cake surface, if we see the cake expanding to the extreme and then slightly retracted, and the surface of the color evenly, it means that the cake is basically baked.