In the cake session, the most famous when the chiffon cake, it is fluffy texture, excellent rebound, eat inside the mouth like clouds like delicate. Such a delicious little guy, but a lot of baking novice roadblock, once I wasted 60 eggs to do a successful chiffon, encountered a variety of strange problems, such as the cake does not rise, retraction, collapse, cracking serious, appear pudding layer and so on. Next I will share with you my chiffon recipe, the process will contain various points that need to pay attention to, I hope that after you read through it, you can also make a successful chiffon cake at once.

Main ingredient unknown

Eggs 3

Low gluten flour 50g

Sugar 40g

Supplementary Ingredients

Cinnamon honey 20g

Starch 1 tsp

Milk 35g

Corn oil 35g

Step 1 Cinnamon Chiffon Cake Recipe

Prepare the materials, eggs should be refrigerated overnight, refrigerated whites will be more stable after whipping, not easy to defoam, starch and sugar mixed well, can also play a stabilizing effect on the egg white

Step 2 Cinnamon Chiffon Cake recipe illustrations

Corn oil and milk mixed well, thoroughly emulsified after the liquid is no oil star, the appearance of a very delicate and smooth

Step 3 Cinnamon Chiffon Cake recipe illustrations

Corn oil and milk mixed well, thoroughly emulsified liquid is no oil star, the appearance of a very fine smooth

Step 3 cinnamon chiffon cake homemade practice

And then sieve the low gluten flour into the milk paste, here is the egg method, will make the cake organization more delicate, sugar cinnamon pour into the paste and mix it well, there is no sugar cinnamon amount of sugar cinnamon can be replaced with granulated sugar

Step 4 cinnamon chiffon cake easy to do

Separate the eggs into the whites and egg yolks, egg yolks Put the egg yolks into the batter and the egg whites into a clean, grease-free whisk

Step 5 How to Eat Cinnamon Chiffon Cake

Mix the cinnamon batter and let it sit for a while, then we'll whip the egg whites and preheat the oven, which is preheated at 150 degrees in the upper and lower tubes

Step 6 How to Make Cinnamon Chiffon Cake

Mix the sugar and cornstarch into the egg whites and add it to the whites in 3 batches. The final state is out of the want to short tip, is the state of dry foam

Step 7 cinnamon chiffon cake how to fry

Take 1/3 of the meringue into the egg yolk paste, mix well with flipping techniques, do not stir in a circle, it will make the meringue foam

Step 8 cinnamon chiffon cake how to cook

Mixed the batter poured into the original meringue, with a spatula to mix evenly, and then the batter was mixed with a spatula. The cake will go through a process of growing taller and then falling back, and when it falls back to stable, the cake will be matured

Step 11 How to make cinnamon chiffon cake

Take out the baked cake, and shake the cake gently to shake out the heat inside, then invert and let it cool down, and then take off the mold after it is cooled down completely

Step 12 How to make cinnamon chiffon cake

Cooled down chiffon cake is very soft. The cake is very soft, look at this cut surface, especially delicate, because the shock out of the big bubbles, so the organization will not have large holes, baking, chiffon cake cracked some is normal, if the pursuit of not cracking, then you have to lower the temperature, longer baking time. I personally feel that some of the cracked cake is more flavorful

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