Many people love chiffon cakes, so many newbies want to try it. Unfortunately, it often ends in failure for many reasons, such as not whipping egg whites, not making batter, not being cooked, etc.
Today Hauswirt shares a method with you, a formula with a success rate of almost 99%.
Because I used the Hauswirt S80Pro oven for teaching, I bake 4 at a time. Friends can adjust the ingredients according to personal needs.
IngredientsFor one 6 inch chiffon cake:
- 3 egg yolks
- Cocoa powder 16g
- Low-gluten flour 55g
- Corn oil 35g
- Milk 65g
- 3 egg whites
- 50g caster sugar
- Lemon juice 2g
If you make more than one cake, just prepare numbers of servings of the above ingredients.
- Hauswirt HM740 Stand Mixer
- Hauswirt S80Pro Toaster Oven
How to Cook
- Step 1
Add the cocoa powder to the corn oil and stir evenly. This can effectively prevent the cocoa powder from caking and make the structure more delicate; pour the milk and mix well.
- Step 2
Sift in low-gluten flour and mix well, then add egg yolk and stir to make a thick egg yolk paste.
- Step 3
Whip the egg whites withHauswirt HM740 Stand Mixer, add the egg whites three times into the fine sugar, and finally add the lemon juice to make the meringue needed for chiffon.
- Step 4
Stir the meringue and egg yolk paste evenly and pour it into the mold.
- Step 5
Preheat the oven at 150°C(300 F), put the mold in the middle and lower layer of the oven, and bake for about 45-50 minutes.
- Step 6
After baking, put the mold upside down and let it cool. Before removing the mold, make sure the cake has completely cooled.
- Step 7
Finaly, you get a perfect Chiffon Cake.
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