Exclusive 8-inch chiffon cake base

Name: Exclusive 8-inch chiffon cake base
Yield: 4 servings
Cuisine: Baking
Ingredients: 70 g Edible oil; 65 g Milk; 80 g low-gluten flour; 70g white sugar; 5 piece Egg; 16 g Cornstarch; 1 g Salt; a few drops white vinegar

A homemade recipe for Exclusive 8-inch chiffon cake base, combining edible oil, milk and low-gluten flour; baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

0 minNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Weigh the cooking oil, 65 grams of milk, and 10 grams of sugar.
2
Stir and emulsify.
3
Add 80 grams of low-gluten flour and stir in a Z-shaped motion until there are no lumps.
4
Add five egg yolks and continue stirring in a zigzag motion.
5
Reach a smooth yogurt-like consistency and set aside.
6
Add 1 gram of salt, 60 grams of sugar, and a few drops of white vinegar to the egg whites.
7
Whip until stiff peaks form with curved, pointed tips, add 16 grams of cornstarch, and continue whipping until stiff peaks with firm pointed tips form.
8
Take one-third of the egg white meringue and add it to the egg yolk batter, folding until well combined.
9
Then pour it back into the meringue and continue folding until evenly mixed.
10
Pour the mixed batter into an 8-inch mold and tap a few times.
11
Preheat the oven and bake at 135°C with top and bottom heat for 35 minutes, then switch to 150°C and bake for another 35 minutes.