6-inch Extra Tall Chiffon Cake Exclusive

Separate the egg yolk from the egg white.

Beat the egg yolks with a whisk until scrambled. After adding milk and corn oil, whisk evenly so that there are no oil spots in the egg yolk mixture; thorough emulsification can help the cake batter rise quickly during baking.

Sift the low-gluten flour in multiple batches.

Stir the eggs in a 'Z' shape, do not stir in circles, otherwise, the flour will develop gluten.

After stirring, the egg yolk mixture should flow slowly when the whisk is lifted.

When the egg white mixture develops fisheye bubbles, add one-third of the granulated sugar.

Add 1/3 of white granulated sugar when soap bubbles appear.

When streaks appear, add the remaining 1/3 of the white sugar.

When small sharp peaks appear on the egg beater when using an electric mixer, it indicates stiff peaks.

Add 1/3 of the beaten egg whites to the egg yolk batter in the bowl.

Stir evenly using a folding technique.

Pour the well-mixed cake batter into the bowl of meringue.

Still use the folding method to mix evenly.

Pour into a 6-inch high chiffon cake mold and tap to release large air bubbles, then preheat the oven with top and bottom heat at 140°C.

Place the mold in the oven and bake for 60 minutes before taking it out.

Invert the mold to cool it, making it easier to demold.

Finished product image.