6-inch Hollow Elevated Cake ~ (For French Chef Steam Oven Version)

First, separate the eggs, placing the egg whites into a clean mixing bowl, which must be free of oil and water, and put the yolks into another bowl.

Mix the milk and corn oil together, and use a manual whisk to beat and stir until fully combined, mixing until there is no separation of oil and water.

Sift in the low-gluten flour, and use a manual whisk to mix the low-gluten flour until there is no dry flour left.

Pour the egg yolks into a bowl and use a manual whisk to mix them evenly until they become a flowing egg yolk batter.

Beat the egg whites until they form large bubbles, then add the granulated sugar in three portions, and use an electric mixer to beat until stiff peaks form when the beaters are lifted.

Take one-third of the beaten egg whites and add it to the egg yolk mixture. Use a spatula to fold it in with a cutting and folding motion from bottom to top until the batter is evenly combined and the egg whites are no longer visible.

Pour the batter you just mixed back into the egg whites, mix the cake batter evenly until the egg whites are no longer visible. The mixed batter is fluid but also relatively thick.

Preheat the FA chef steam oven with both upper and lower heat at 170°C for 10 minutes. Pour the mixed batter into a 6-inch high hollow chiffon mold, filling it about 70-80% full, do not pour too much. After pouring, tap the mold a few times to release large air bubbles, then use a toothpick to handle the small bubbles on the surface.

Place the cake on a baking tray and put it in the middle layer of the preheated Fassai steam oven. Bake at 170°C with both upper and lower heat for 34 minutes. Be sure not to open the steam oven door halfway through.

After coming out of the oven, tap it a few times from a height of 20 cm to release the heat inside, then immediately invert it for 2 hours until completely cooled before removing the mold.