Soft and Fluffy Chiffon Cake | 不开裂不回缩的戚风蛋糕 | Dessert Alchemy

Описание: Chiffon cake is a light and fluffy foam cake which is leavened mainly from the air beaten into the egg whites without adding any chemical leaveners.

For the fluffiest chiffon cake, cake flour used in this recipe to make it soft and fluffy, on top of that, it mixes oil and flour before adding liquid and egg yolk, the oil will deter the gluten from developing.

Corn flour is added to the meringue to absorb excess liquid in the egg white and increases the stability of the meringue.

Chiffon cake is bake at low temperature of 130 degree Celsius and slowly increase the temperature to make sure the cake rise gradually and steadily with a smooth surface without any cracks.

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Chiffon Cake (Baking pan size - Diameter: 15cm, height: 8cm)

Egg yolk 3 (45g)
Full cream milk 45g
Corn oil 30g
Cake flour 50g
Salt A pinch

Egg whites 3 (90g)
Lemon juice 3g
Sugar 50g
Corn flour 3g

1. Preheat the oven to 130 degree Celsius.
2. Separate the yolks from the whites, chill the egg whites in the freezer for 10 minutes (freezing egg whites will increase the stability of the meringue).
3. Add corn oil, flour and salt in a mixing bowl, mix until combined (Mixing oil and flour will deter the gluten from developing).
4. Add milk and egg yolks mix until combined, set aside (the consistency of batter should be quite runny).
5. Remove egg whites from the freezer, add lemon juice, whisk with electric mixer at medium speed until frothy (with visible big bubbles), add 1/3 of the sugar and continue whisking with medium speed.
6. Whisk egg white until foamy (fine and dense foams), add another 1/3 of the sugar and continue whisking with medium speed.
7. When the meringue is at soft peak (the electric mixer starts leaving textures on the surface of the meringue), add the remaining sugar and corn flour, continue whisking at low speed until stiff peak with a tip that folding over (Corn flour will absorb the liquid in the meringue and increase stability of the meringue).
8. Fold 1/3 of the egg white into the egg yolk mixture to lighten the mixture. Fold in another 1/3 of the egg white gently to avoid deflating the air bubbles. Fold in the remaining egg white and fold until it is completely incorporated (Do not mix in circular motion and do not over mix, as the meringue will deflate).
9. Pour the batter into a 6 inch round removeable base aluminum baking pan. Swirl the batter with a toothpick to remove air bubbles (or lift the baking pan up and drop it down onto the work top to reduce air bubbles in the batter).
10. Bake in the preheated oven at 130 degree Celsius for 30 mins, increase the temperature to 140 degree Celsius and bake for 30 minutes and finally increase the temperature to 150 and bake for another 10-15 minutes.
11. When the cake risen to the optimum point it will fall back slightly, bake for another 3 minutes before removing it from oven.
12. Once it is removed from the oven, drop it onto the worktop (to remove air trapped in the cake) and flip it over immediately and let it cool down completely.
13. Remove cake from the baking pan (Do not remove the cake from baking pan while it is still warm, otherwise it will shrink and deflate).

*The above recipe is create base on my own oven, kindly adjust the temperature and baking time according to your own oven if needed.
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戚风蛋糕（烤盘尺寸：直径：15cm，高8cm）

蛋黄 3 (45g)
全脂牛奶 45g
玉米油 30g
低筋面粉 50g
盐 一小撮

蛋白 3 (90g)
柠檬汁 3g
细砂糖 50g
玉米淀粉 3g

1. 烤箱预热130摄氏度。
2. 蛋黄和蛋白分开，蛋白冷冻10分钟（冷冻过的蛋白会使蛋白霜更稳定）。
3. 玉米油，低筋面粉和盐加入盆中，搅拌均匀（先把油和粉混合，油可以起到让面粉不起筋的效果）。
4. 加入牛奶和蛋黄，搅拌均匀 （面糊状态是不起筋，流动性很好）。
5. 从冰箱取出蛋白，加入柠檬汁，中速打发至出现打气泡，加入1/3细砂糖，继续中速打发。
6. 打发至蛋白霜气泡细腻，加入1/3细砂糖，继续中速打发。
7. 当蛋白霜达到湿性发泡，打蛋器在表面留下纹路，加入玉米淀粉和剩余细砂糖，低速搅拌至干性发泡（提起打蛋头蛋白稍微有小弯钩），（玉米淀粉可以吸收蛋白霜里的水分，起到稳定蛋白霜的作用）。
8. 把1/3蛋白霜加入蛋黄糊中，翻拌均匀，再加入1/3蛋白霜，翻拌均匀，加入剩余蛋白霜，翻拌均匀（要翻拌，不能画圈搅拌，不要过度搅拌，混合均匀就停止搅拌，不然蛋白会消泡）。
9. 把面糊倒入活底烤盘中，用竹签在面糊里划圈去除大气泡（也可以提起烤盘在桌面震出气泡）。
10. 放入预热的烤箱，130摄氏度烤30分钟，把温度提高至140摄氏度，烤30分钟，再把温度提高至150摄氏度，烤10-15分钟。
11. 蛋糕涨到最高点后会有肉眼可见的滑落，这时候再烤3分钟再出炉。
12. 出炉后震出热气，马上倒扣凉至完全冷却。
13. 完全冷却后脱模（没完全冷却不能脱模，会塌）。

*每个烤箱脾气不一样，请根据自己的烤箱进行温度和烘烤时间的调整。
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#chiffoncake #戚风蛋糕 #不开裂不回缩的戚风