Hello, this is Lisa.
Today I will make an 8-inch chiffon cake, which is 7 cm high.
Many details are mentioned in the video.
I will also talk about how to avoid concave bottom and cake collapse.
Let’s start with eggs.
Use 4 eggs of 65-70 grams for an 8-inch cake,
or 5 eggs of 55 grams.
It is best to use fresh cage eggs,
which can be refrigerated or room temperature.
Separate the egg yolk and egg whites.
Pour vegetable oil and milk into the bowl.
You can also use rapeseed canola oil, salad oil, corn oil, wheat bran oil, etc.
Do not use olive oil and peanut oil with strong smell .
Adding melted butter will also affect the delicate texture of the chiffon cake.
Stir for a few minutes until it is fully emulsified, oil and water comes into milky white liquid.
Pour into the sifted cake flour in two batches and stir in a zig-zag motion.
If you don’t have cake flour,
you can also substitute 5 parts plain flour + 1 part corn starch.
After adding the flour for the second time, the batter will be thicker, do not over-mix,
as long as there are no visible lumps.
Excessive mixing of the batter will result in a solid cake.
Add the egg yolk in two batches, and mix in the same zig-zag motion.
The advantage of the delayed egg method is that the batter is easier to mix, and it is not easy to have lumps.
Lift the whisk, it flows down smoothly.
If the batter is too thick at this time, add a small amount of milk.
Finally, add vanilla extract to remove the smell of eggs.
Preheat the oven to 145C/295F
Whether the chiffon cake is successful, how to beat the egg whites is one of the key factors.
Pour a small amount of lemon juice.
If you use cream of tartart, add about 1/4 teaspoon for 2 egg whites.
Adding acidic ingredients can make the meringue more stable.
First, let the air get into the egg whites with beating on medium- high speed,
the egg whites rise quickly, and there are many big bubbles.
Add 1/3 of the caster sugar and continue to mix at medium and high speed.
The bubbles of the meringue become delicate and form relatively thick lines.
While lifting the whisk, the meringue doesn’t disappear.
Continue to add 1/3 of the caster sugar and change to a medium speed.
The meringue has very fine lines.
Lift the whisk, the tip shows a big and firm hook, which is called soft peak.
Add the remaining sugar and change to low speed.
The meringue becomes very delicate and shiny,
and there is obvious resistance when mixing, the meringue won’t flow even place the bowl upside down.
The tip shows an upright peak, which is called stiff peak.
Because of the difference of the batter and the meringue,
take 1/3 of the meringue into the batter and mix well.
Use the fold in method to stir from bottom to top.
Turn the bowl while mixing to ensure that the meringue and the batter are combined completely.
If you see a lot of bubbles on the surface of the cake batter, which means it is defoaming,
it might be caused by the under-beaten meringue or wrong mixing gesture.
Do not pour the mixture directly on the meringue to avoid defoaming,
pour it aside,
fold it in until the meringue is not visible at all.
Do not use non-stick molds or baking pan lined with baking paper,
otherwise the sides and bottom are too smooth to stick to the cake,
and it will also affect the rise of the cake.
It is easier to demold with a removable mold base.
Pour the batter and until 60-70% full.
It will easily cause the cake to rise too high if the batter is 70-80% full.
Lightly tap the baking pan for 1-2 times,
and use the toothpick to swirl to remove bubbles in the cake batter.
Place the baking pan on the lower or bottom of the oven,
bake at 145°C/295F for 40 minutes,
then adjust to 160°C/320F and bake for 15 minutes.
During baking, let’s talk about why concave bottom and collapse occur
The bottom batter does not stick to the mold.
Everyone knows that the surface heats faster than the bottom.
So when the surface heat is much higher than the bottom heat,
the upper batter will heat and expand. The batter at the bottom is still in an unheated state.
When the top expands and pulls up the whole batter, the bottom has been separated from the mold.
This is why the parts of the concave bottom are lighter in color.
In order to avoid concave bottom, put the baking pan on the lower rack.
If the upper and lower temperature can be adjusted separately,
the lower temperature can be about 10 degrees higher than the upper one.
When preheating, place a shallow baking sheet on the lower rack,
and put the baking pan directly onto the preheated baking sheet,
so that the bottom can be heated quickly.
Let’s talk about the cake collapse. Many people may have this experience.
The cake rises well in the oven, but it shrinks as soon as it is out of the oven.
There are 2 main reasons.
Insufficient egg whites beating cause the cake batter to a bit thinner,
the surface seems to be cooked but the middle is under-baked.
The air bubbles in the underbaked part shrink and cause the cake on the surface to be too heavy and cause collapse.
The second is the baking temperature.
The surface and the sides are easy to cook, but the middle part is not easy to cook.
Therefore, adjust the baking temperature time by time to make all parts of the cake evenly heated.
If the cake has risen too high 15 minutes after entering the oven, it will definitely collapse.
Time is up.
Fall the mold to shake off the heat in the cake,
turn it over and let it cool.
It takes over an hour to cool completely.
Gently scrape around the mold
and press the side of the cake,
and let the bottom part slowly separate from the mold base.
The chiffon cake is 7 cm high,
the texture is extremely delicate and fluffy, soft and tasty.
I hope this video is helpful.
If you make a successful chiffon cake, please upload your picture to my Facebook.
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Please leave your comments if you have any questions.
Please go to my channel “Lisa’s Kitchen” for more videos.
See you next time.