Chiffon Cake
Serves 1
Directions
- 1Add corn oil and milk in a bowl.
- 2Add corn oil and milk in a bowl.
- 3Add corn oil and milk in a bowl.
- 4Whisk to emulsify.
- 5Whisk to emulsify.
- 6Whisk to emulsify.
- 7Sift in cake flour and mix in a zigzag motion until no dry flour remains.
- 8Sift in cake flour and mix in a zigzag motion until no dry flour remains.
- 9Sift in cake flour and mix in a zigzag motion until no dry flour remains.
- 10Add egg yolks and mix until smooth.
- 11Add egg yolks and mix until smooth.
- 12Add egg yolks and mix until smooth.
- 13Preheat the oven.
- 14Preheat the oven.
- 15Preheat the oven.
- 16Whisk egg whites with lemon juice and sugar until stiff peaks form.
- 17Whisk egg whites with lemon juice and sugar until stiff peaks form.
- 18Whisk egg whites with lemon juice and sugar until stiff peaks form.
- 19Add ⅓ of the egg whites to the yolk batter and mix.
- 20Add ⅓ of the egg whites to the yolk batter and mix.
- 21Add ⅓ of the egg whites to the yolk batter and mix.
- 22Pour the yolk batter into the remaining egg whites and fold to combine.
- 23Pour the yolk batter into the remaining egg whites and fold to combine.
- 24Pour the yolk batter into the remaining egg whites and fold to combine.
- 25Pour batter into the cake pan, filling 70% full.
- 26Pour batter into the cake pan, filling 70% full.
- 27Pour batter into the cake pan, filling 70% full.
- 28Bake at 150 degrees Celsius for 40 minutes.
- 29Bake at 150 degrees Celsius for 40 minutes.
- 30Bake at 150 degrees Celsius for 40 minutes.
- 31Invert the cake to cool.
- 32Invert the cake to cool.
- 33Invert the cake to cool.
- 34Repeat the same steps for 6-inch cake using the ingredients listed on the screen.
- 35Repeat the same steps for 6-inch cake using the ingredients listed on the screen.
- 36Repeat the same steps for 6-inch cake using the ingredients listed on the screen.
- 37Bake at 150 degrees Celsius for 45 minutes.
- 38Bake at 150 degrees Celsius for 45 minutes.
- 39Bake at 150 degrees Celsius for 45 minutes.
- 40Repeat the same steps for the 8-inch cake using the ingredients listed on the screen.
- 41Repeat the same steps for the 8-inch cake using the ingredients listed on the screen.
- 42Repeat the same steps for the 8-inch cake using the ingredients listed on the screen.
- 43Add vanilla extract to the 8-inch cake.
- 44Add vanilla extract to the 8-inch cake.
- 45Add vanilla extract to the 8-inch cake.
- 46Use a stand mixer for the 8-inch egg whites.
- 47Use a stand mixer for the 8-inch egg whites.
- 48Use a stand mixer for the 8-inch egg whites.
- 49Bake at 130 degrees Celsius for 40 minutes, then 150 degrees Celsius for 20 minutes.
- 50Bake at 130 degrees Celsius for 40 minutes, then 150 degrees Celsius for 20 minutes.
- 51Bake at 130 degrees Celsius for 40 minutes, then 150 degrees Celsius for 20 minutes.
- 52Repeat the same steps for the red velvet and cocoa cake using the ingredients listed on the screen.
- 53Repeat the same steps for the red velvet and cocoa cake using the ingredients listed on the screen.
- 54Repeat the same steps for the red velvet and cocoa cake using the ingredients listed on the screen.
- 55Combine cocoa or red yeast powder with corn oil.
- 56Combine cocoa or red yeast powder with corn oil.
- 57Combine cocoa or red yeast powder with corn oil.
- 58Bake at 130 degrees Celsius for 35 minutes, then 150 degrees Celsius for 15 minutes.
- 59Bake at 130 degrees Celsius for 35 minutes, then 150 degrees Celsius for 15 minutes.
- 60Bake at 130 degrees Celsius for 35 minutes, then 150 degrees Celsius for 15 minutes.
Ingredients
- 25 g corn oil
- 25 g corn oil
- 25 g corn oil
- 38 g milk
- 38 g milk
- 38 g milk
- 40 g cake flour
- 40 g cake flour
- 40 g cake flour
- 2 eggs
- 2 eggs
- 2 eggs
- 25 g sugar
- 25 g sugar
- 25 g sugar
- 5 g lemon juice
- 5 g lemon juice
- 5 g lemon juice
- 3 g cornstarch
- 3 g cornstarch
- 3 g cornstarch
- 30 g corn oil
- 30 g corn oil
- 30 g corn oil
- 55 g milk
- 55 g milk
- 55 g milk
- 58 g cake flour
- 58 g cake flour
- 58 g cake flour
- 3 eggs
- 3 eggs
- 3 eggs
- 30 g sugar
- 30 g sugar
- 30 g sugar
- 6 g lemon juice
- 6 g lemon juice
- 6 g lemon juice
- 5 g cornstarch
- 5 g cornstarch
- 5 g cornstarch
- 50 g corn oil
- 50 g corn oil
- 50 g corn oil
- 85 g milk
- 85 g milk
- 85 g milk
- 95 g cake flour
- 95 g cake flour
- 95 g cake flour
- 5 eggs
- 5 eggs
- 5 eggs
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 8 g lemon juice
- 8 g lemon juice
- 8 g lemon juice
- 10 g cornstarch
- 10 g cornstarch
- 10 g cornstarch
- 30 g corn oil
- 30 g corn oil
- 30 g corn oil
- 65 g milk
- 65 g milk
- 65 g milk
- 55 g cake flour
- 55 g cake flour
- 55 g cake flour
- 8 g cocoa powder
- 8 g cocoa powder
- 8 g cocoa powder
- 3 eggs
- 3 eggs
- 3 eggs
- 35 g sugar
- 35 g sugar
- 35 g sugar
- 5 g lemon juice
- 5 g lemon juice
- 5 g lemon juice
- 5 g cornstarch
- 5 g cornstarch
- 5 g cornstarch
- 30 g corn oil
- 30 g corn oil
- 30 g corn oil
- 60 g milk
- 60 g milk
- 60 g milk
- 55 g cake flour
- 55 g cake flour
- 55 g cake flour
- 7 g red yeast powder
- 7 g red yeast powder
- 7 g red yeast powder
- 1 g cocoa powder
- 1 g cocoa powder
- 1 g cocoa powder
- 3 eggs
- 3 eggs
- 3 eggs
- 30 g sugar
- 30 g sugar
- 30 g sugar
- 5 g lemon juice
- 5 g lemon juice
- 5 g lemon juice
- 5 g cornstarch
- 5 g cornstarch
- 5 g cornstarch
Equipment
ovencake panswire whiskspatulamixing bowlselectric mixerstand mixer
Tips
- Emulsify oil and milk until the texture of thick yogurt.
- Mix in a zigzag motion to avoid gluten development.
- Bake at low temperature for smaller openings.