There are many ways to make a chiffon cake, either with baking powder or cream of tartar. I don't add anything as well as can be good, the key to that a few steps to the right way. This cake 8 inch round mold baked, according to the proportion of the eggs and low-flour so as to do full.

Difficulty: spoon (advanced) Time: more than 1 hour

Main ingredients

Low-gluten flour 80g eggs (55g / only) 4

Sugar 25 ten 55g water 50g

Corn oil 50g white vinegar a few drops

Chiffon cake ~ detailed version of the practice steps

Chiffon cake ~ detailed version Steps to Make Chiffon Cake

1. There are 4 eggs in the cake. Make sure to sift the flour 3 times. Sugar, oil, and water should be weighed. You can replace the water with milk.

Chiffon Cake ~ Detailed Version Step by Step

2. Separate the egg yolks.

Chiffon Cake ~ Detailed Version Steps

3. Egg white bowl must be oil-free and water-free.

Chiffon Cake ~ Detailed Steps

4. Add white vinegar to the egg whites (to stabilize them) and beat at high speed to make coarse bubbles, then add 1/3 of the 55g of sugar and continue to beat.

Chiffon Cake: Detailed Steps

5. Add 1/3 of the sugar to the egg whites.

Chiffon Cake: Detailed Steps

6. Add 1/3 of the sugar. Continue beating on low speed.

Chiffon cake ~ detailed version of the steps

7. Pull out straight inverted triangle can be put aside. In the summer, put it in the freezer.

Chiffon Cake: Detailed Steps

8. Stir 20g of sugar into the egg yolks.

Chiffon cake ~ detailed version of the practice steps

9. evenly divided into 3 times to add corn oil. Each time with a whisk on low speed, beat well.

Chiffon Cake: Detailed Steps

10. Add water and mix well.

Chiffon Cake ~ Detailed Version Steps

11. Add low flour.

Chiffon Cake ~ Detailed Version Steps

12. Mix well.

Chiffon Cake ~ Detailed Version Steps

13. 1 tablespoon of egg white mixture into the egg yolk mixture and mix well.

Chiffon Cake ~ Detailed Version Steps

14. Pour back into the egg white batter.

Chiffon Cake ~ Detailed Version Steps

15. Start by inserting a spatula diagonally into the batter.

Chiffon Cake ~ Detailed Version Steps

16. Lift.

Chiffon Cake ~ Detailed Version Steps

17. Turn over. Or take the chopping method and mix well.

Chiffon Cake ~ Detailed Steps

18. Pour into an 8-inch mold and throw straight down from 10 cm height. Vibrate out large air bubbles. Use a mold with a live bottom, so it's easy to remove the mold afterward.

Chiffon cake ~ detailed version of the recipe steps

19. preheat oven 125 degrees upper and lower heat lower middle layer, 60 minutes. 10 minutes state.

Chiffon cake ~ detailed version of the steps

20. 30 minutes state. Uncracked.

Chiffon Cake ~ Detailed Version Step by Step

21. 40 minutes state.

Chiffon Cake ~ Detailed Version Steps

22. 50 minutes state.

Chiffon Cake: Detailed Version

23. Just out of the oven.

Chiffon Cake: Detailed Steps

24. Vibrate the cake for 2 seconds to ventilate it, and insert a toothpick to check that it's not sticking to the sides, then it's done.

Chiffon Cake: Detailed Steps

25. Invert the cake onto a rack to cool.

Chiffon Cake: Detailed Steps

26. Gently slide the cake around with a fruit knife, and release the cake from the mold by tipping the bottom of the cake upward.

Chiffon Cake: Detailed Steps

27. Cut the cake and see how it cuts, but the organization is okay.

Chiffon Cake: Detailed Steps

28. Take a look at the big picture.

Chiffon cake ~ detailed version of the steps

29. eat.

Tips

Egg white whipping is very important, mixing techniques are more important, molds do not choose non-stick material, because the chiffon cake is to be attached to the wall to climb, non-stick molds do not rise high, it is best to use the living bottom molds so that easy to unmold. The fire is mastered on the success.