Friday, 12 May 2017

6,7,8 inches Chiffon Cake ( 6,7,8寸戚风蛋糕体 )


I'm quite happy with the outcome of this chiffon cake.
Soft, fluffy and risen tall enough for slicing into 3 pieces.  


The minor mistake I made is the cracked surface due to me misplacing the rack too high during baking.
I tried baking with the rack lowered to the bottom lever
and I got a beautiful, perfect cake without a single crack. 


So I listed down the recipe in different tin sizes for my own future reference.



6,7,8 inches Chiffon Cakes

Tin sizes :            6                 7               8
Ingredients :
A :
Egg yolk               2                 3                4
Caster sugar      20 g            30 g          40 g
Corn oil              24 g            36 g           48 g     
Milk                    50 g            75 g            100 g
Cake flour         70 g            105 g          140 g

B : 
Egg white             2                 3                4
Caster sugar       35 g            70 g          105 g
Tartar Powder   1/4 tsp             1/4 tsp             1/2 tsp

Method :
1. Line the tin base with liner paper. Place the rack at the bottom lever of the oven and preheat oven to 165°C
2. Beat the egg yolks and sugar until slightly fluffy.
3. Add in corn oil and milk, mix well. Add in cake flour, mix well.
4.  Beat the ingredients B until soft peaks form.
5.  Mix 1/3 of the meringue with egg yolk mixture(step 2), mix evenly.
6.  Pour mixture from no 5 into the remaining meringue, gently mix well. Pour the batter into the tin.
7.  Bake with preheated oven at 165°C for 50 - 60 minutes.



Beat the egg white(Ingredients B) until soft peaks form.










@@@@@ Enjoy ! @@@@@@


2 comments:

  1. Thank you very much for the great tips. So we don't actually need the normal chiffon pan to bake Chiffon cakes.

    ReplyDelete
  2. 这个可以用来做装饰蛋糕哦。。 柔软的蛋糕体,搭配鲜奶油,好好吃。

    ReplyDelete

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