Exclusive 5-inch Tall Chiffon Cake

Prepare the ingredients: low-gluten flour, pure milk, corn oil, eggs, white sugar.

Separate the egg whites from the yolks (add a few drops of lemon juice to the egg white bowl and refrigerate, which makes it easier to whip the egg whites).

Use a whisk to stir the milk, corn oil, egg yolks, and granulated sugar until well mixed and fully emulsified.

Sift in the low-gluten flour.

Use the 'zhi' shaped stirring method, and avoid stirring in circles to prevent the flour from developing gluten.

Stir until there are no dry powder particles.

When whipping egg whites and they form a fish-eye bubble shape, add 7 grams of granulated sugar.

Add 7 grams of white sugar when soap bubbles appear.

When the streaks appear, add the remaining white sugar (I added 4 grams of white sugar to the egg yolks and 21 grams of white sugar to the egg whites).

When whipping reaches the point where small peaks appear on the beaters of the electric mixer, it is considered stiff peaks, which can be used to make chiffon cake.

Use a spatula to fold 1/3 of the meringue into the egg yolk batter.

Stir evenly using a folding technique.

Pour the mixed cake batter into the egg white bowl.

Just continue to mix evenly using the folding method.

This is the cake batter that has been mixed evenly.

Pour into a 5-inch tall chiffon cake mold, and preheat the oven to 145°C with both top and bottom heat.

Stir the vent with chopsticks.

Gently tap the chiffon cake mold a few times to shake out the large air bubbles.

Put in the oven and bake for 45 minutes before taking it out.

Surface cracking is a normal phenomenon.

Invert the mold over two small bowls and let it cool for 2 hours before unmolding.

Finished product image (very soft, firm).