Chiffon Cake

Today, MIJIAGAO will chat with you about how to make a nice Chiffon Cake at home.

Some materials we need to prepare:

Chiffon Cake premix         1000g

Egg                                   1500g (weight of egg with shell)

Vegetable oil                     300g

Water                                175g

 

01: Turn on the oven, set the oven temperature according to the size of the baked cake, and preheat the oven.

02: Weigh the materials according to the formula.

03: Add the egg liquid and water together into the eggbeater container, stir at high speed    until the egg liquid and water are evenly dispersed, about 20 seconds.

04: Add the premixed powder, Mixing slowly and evenly, about 30 seconds. 

05: Mixing quickly until the batter is bright (the density of batter is about 0.4g/ml ）, about 3 5 minutes

06. Mixing with a planetary mixer slowly, add salad oil at the same time, mixing evenly, about 1-2 minutes. 

07. Remove the container containing the batter and stir the batter properly with a scraper.

08. Put the batter into the cake mold sprayed with mold release oil and shake it on the operating platform. Fill the batter to 6-7% full (8 inch cake mold, 420-450g batter).

09. The baking temperature and time depend on the size of the cake (8-inch cake, 180 ℃ on fire, 160 ℃ on fire, 32 minutes).

10. After baking, take out the mold, shake it on the operating platform for a few times, and  then buckle the mold on the cool net. When the mold temperature drops to about 50 ℃,        take out the cake.