To bake a chiffon cake you generally have to put it in the oven at about one hundred and forty degrees for fifty minutes.

But this time and temperature should be adjusted according to the size of the cake and the performance of the oven, so if you want to get accurate data, you have to make the cake a few times to find out the best plan.

The larger the cake, the longer it will take to bake. For example, the temperatures and times described above are generally applicable to an eight-inch chiffon cake, but if you need to bake a ten-inch cake, you can extend the baking time to eighty minutes.

When baking a cake, pay attention to the surface of the cake, if you see the cake swell to the extreme and then slightly retracted and the surface of the color evenly, it means that the cake is basically baked.

Making chiffon cake notes:

1, egg whites can not be mixed with impurities

Egg white whipping is the technical point of making chiffon cake, but also a lot of novice bakers are prone to error, this is an important point is that egg whites can not be mixed with egg yolks, water, vegetable oil. Many people just cleaned the beating basin to use, or often contain vegetable oil stainless steel basin as a beating basin, easy to mix in the egg white water, vegetable oil. Secondly, when separating egg whites and yolks, the yolks are accidentally mixed into the egg whites.

Separation of egg whites and yolks can not be separated without the "egg separator": Learn to cook Kitty Cat egg separator is a professional egg white and yolk separator, the material safety is guaranteed, professional hollow leakage holes design, separation of the more quickly. The end has lugs, can be stably set on the bowl, one person can also easily complete the task of egg splitting. Handle with hole design, easy to hang for storage.

2, yolk emulsification to put sugar first

Egg yolk emulsification, is through the egg yolk mixed into fine sugar, vegetable oil, pure milk, cake flour, the four basic ingredients, so that it becomes delicate as fat yolk paste process. Remember, in the process of egg yolk emulsification, must first put fine sugar, clever use of egg yolks absorbent properties, the yolks within the excess water absorption, so that the baked cake texture will be delicate.