I baked this chiffon cake again..... easy, simple method and yet yummy. This time, I baked for Qing Ming prayers. I baked this chiffon cake for my beloved late mom and late father in law. Hope they can enjoy it in the other world.....
Ingredients:
(A)
3 Egg yolk
55ml Mandarin orange juice( warm)
20ml vegetable oil
50g cake flour
(B)
3 Egg white
45g granulated sugar
10g Corn flour
Method:
1. Heat up oil in Microwave till warm(about 30 seconds) and add in cake flour, stir well.
2. Add in warm juice and whisk till well combined.
3. Add in egg yolks and whisk till well combined.
4. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak. Add in corn flour and whisk till well combined.
5. Fold in 1/3 egg whites into yolk mixture and mix well. Fold in the remaining egg whites into yolk mixture and mix till well combined.
6. Pour batter into 6" pan.
7. Bake chiffon in preheated oven at 200℃ for 8 mins, then take it out, use a knife cut a cross on cake's surface;put it back in oven and continue baking , decrease the oven heat to 160℃ and bake for 35 minutes.
8. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.
Notes:
👆This is how I cool down the chiffon cake.😉
Ingredients:
(A)
3 Egg yolk
55ml Mandarin orange juice( warm)
20ml vegetable oil
50g cake flour
(B)
3 Egg white
45g granulated sugar
10g Corn flour
Method:
1. Heat up oil in Microwave till warm(about 30 seconds) and add in cake flour, stir well.
2. Add in warm juice and whisk till well combined.
3. Add in egg yolks and whisk till well combined.
4. Whisk egg whites till foamy. Slowly add in sugar and continue beating until peak. Add in corn flour and whisk till well combined.
5. Fold in 1/3 egg whites into yolk mixture and mix well. Fold in the remaining egg whites into yolk mixture and mix till well combined.
6. Pour batter into 6" pan.
7. Bake chiffon in preheated oven at 200℃ for 8 mins, then take it out, use a knife cut a cross on cake's surface;put it back in oven and continue baking , decrease the oven heat to 160℃ and bake for 35 minutes.
8. Tap the cake pan on the table to remove the air bubbles in the cake and invert the cake to cool down immediately.
Notes:
- Cornstarch absorbs the moisture of the egg whites and stabilizes the foamy texture of the meringue.
- The sugar to reinforce the structure of the egg white and it helps the egg whites into its best form. Please do not reduce this amount of sugar added.
材料：
（A）
3个 蛋黄
55ml 橘子汁（温热）
20ml 植物油
50克 蛋糕粉
（B）
3个 蛋清
45克 砂糖
10克 玉米粉
方法：
1.用微波炉加热油至温热（大约30秒），加入蛋糕粉，搅拌均匀。
2.加入温热的果汁搅拌均匀。
3.加入蛋黄，搅拌均匀。
4.打蛋清至泡沫状。 慢慢加入糖，继续搅打至干性发泡。 加入玉米粉，搅拌均匀。
5.先取出1/3蛋白霜与蛋黄糊拌均，再把剩余的蛋白霜倒入蛋黄糊里轻轻混合均匀。
6.将面糊倒入6“烤馍里。
7.放进预热的烤箱200℃烘烤8分钟，取出，用刀在蛋糕表面切十字，继续烘烤，将烤箱温度降至160℃并烘烤35分钟。
8.烤好后的蛋糕在桌上重敲一下，以去除蛋糕中的气泡，然后倒扣蛋糕，待完全冷却。
提示：
Happy Baking!
（A）
3个 蛋黄
55ml 橘子汁（温热）
20ml 植物油
50克 蛋糕粉
（B）
3个 蛋清
45克 砂糖
10克 玉米粉
方法：
1.用微波炉加热油至温热（大约30秒），加入蛋糕粉，搅拌均匀。
2.加入温热的果汁搅拌均匀。
3.加入蛋黄，搅拌均匀。
4.打蛋清至泡沫状。 慢慢加入糖，继续搅打至干性发泡。 加入玉米粉，搅拌均匀。
5.先取出1/3蛋白霜与蛋黄糊拌均，再把剩余的蛋白霜倒入蛋黄糊里轻轻混合均匀。
6.将面糊倒入6“烤馍里。
7.放进预热的烤箱200℃烘烤8分钟，取出，用刀在蛋糕表面切十字，继续烘烤，将烤箱温度降至160℃并烘烤35分钟。
8.烤好后的蛋糕在桌上重敲一下，以去除蛋糕中的气泡，然后倒扣蛋糕，待完全冷却。
提示：
- 玉米淀粉能吸收蛋白里的水分并稳定蛋白的泡沫质地。
- 糖可以增强蛋清的结构，并且可以帮助打发蛋清以达到最佳状态。因此，请不要再减少这个食谱的糖的分量。
Happy Baking!
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