Today, I made a Chiffn cake.The texture is so light and fluffy. 😘
今天我来分享戚风蛋糕啦！这个戚风蛋糕是用汤面法做的，蛋糕体吃起来更加湿润软绵，带点Q弹，好好吃哦！
** The cake cutting line is not perfect because one line is not deep enough when cutting it....😓
Ingredients:
(A)
3 Egg yolk
55ml Mandarin orange juice( warm)
20ml vegetable oil
50g cake flour
10g Corn flour
(B)
3 Egg white
45g granulated sugar
Method:
1. Heat up oil till warm and add in cake flour and corn 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.
5. Fold in whites into yolk mixture in three batches.
6. Pour batter into 6" pan.
7. Preheated oven to 140C and bake chiffon for 15 mins. When the cake bake till 8 minutes, take it out, use a knife cut a cross on cake's surface , continue baking , increase the oven heat to 160C and bake for 35 minutes.
8. Tap the pan on the table to release air bubbles in the cake and quickly invert the cake to cool it down completely.
Happy Baking!
今天我来分享戚风蛋糕啦！这个戚风蛋糕是用汤面法做的，蛋糕体吃起来更加湿润软绵，带点Q弹，好好吃哦！
Ingredients:
(A)
3 Egg yolk
55ml Mandarin orange juice( warm)
20ml vegetable oil
50g cake flour
10g Corn flour
(B)
3 Egg white
45g granulated sugar
Method:
1. Heat up oil till warm and add in cake flour and corn 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.
5. Fold in whites into yolk mixture in three batches.
6. Pour batter into 6" pan.
7. Preheated oven to 140C and bake chiffon for 15 mins. When the cake bake till 8 minutes, take it out, use a knife cut a cross on cake's surface , continue baking , increase the oven heat to 160C and bake for 35 minutes.
8. Tap the pan on the table to release air bubbles in the cake and quickly invert the cake to cool it down completely.
Happy Baking!
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