6-inch Xiangfei Traditional Cake

Sift the low-gluten flour in advance into a dry bowl. Heat the corn oil to about 75 degrees, remove from heat, and immediately pour it into the low-gluten flour, quickly mixing with a whisk.

After the mixture cools to a warm temperature, add the milk and stir well. Add three egg yolks and stir until smooth, with no dry powder or lumps. The egg yolk mixture is now ready for use.

Next, handle the egg whites. Put the egg whites of three eggs into a dry bowl, add lemon juice, and beat with an electric mixer until they reach a soft-to-stiff peak stage, as shown in the picture. During the process, gradually add the granulated sugar in three portions.

Take one-third of the meringue and fold it into the egg yolk batter until well combined, then pour it all back into the remaining meringue and fold in the same way until evenly mixed. The cake batter is now ready.

Pour into a six-inch chiffon cake mold, wrap the mold with aluminum foil to prevent water from entering, shake out the bubbles, pipe a grid pattern on the surface with salad dressing, and sprinkle a layer of desiccated coconut on top.

Midea Q30 oven preheat in advance, add clear water to the bottom baking tray during preheating, set the upper and lower heat to 150 degrees, place in the middle-lower layer, bake for 60 minutes.

As the baking time lengthens, the cake begins to rise, a heartwarming scene.

The baked cake comes out of the oven with steam, tear off the surrounding foil to release heat, place it on a wire rack to cool, no need to invert it. The cake may shrink a little, which is normal.

Demolding.

The bottom surface is flat without any dents, the internal texture is fine and dense, it makes a rustling sound when broken apart, and it tastes moist and not dry — so delicious!