Chiffon Cake And What Flour To Make Chiffon Cake With

What flour to make Chiffon Cake with?

Chiffon cake dough contains high moisture, so it is important to use low protein all-purpose flour. If you use flour with a higher protein, it will make the cake dense and hard.

Chiffon Cake Using What Method?

Foam method This method is usually used to make chiffon cakes, and Japanese types of cakes such as ogura.

What is Chiffon Cake Made of?

Chiffon cakes are usually made from flour, baking powder, sugar, oil, and only chicken eggs. and then modified with various flavors such as chocolate, pandan, cheese and so on.

Why Should You Use a Chiffon Pan?

Another factor is that the cooked cake must be cooled immediately by turning it upside down before removing it from the pan. why? because the chiffon cake that has just come out of the oven needs to get good air circulation so that the hot steam immediately dissipates. This hot steam can make the cake shrivel, shrink, and plummet.

Material A

7 egg yolks
140 ml Liquid Milk
93 ml of oil
35 grams of sugar
175 gr key flour
1/2 tsp Athena baking powder
1 tsp vanilla paste

Material B

7 egg whites
1/2 tsp Salt
125 gr sugar
1 tbsp lime juice

Food coloring

Purple, Blue, Green, Yellow And Orange.

How to make

1. Beat the egg yolks, mix all ingredients A using a whisk until smooth and homogeneous. Divide the dough evenly into 5 parts. Each add a dye.
2. Beat egg whites, lime juice, salt until foam comes out, add sugar gradually 3x while continuing to beat until stiff. Divide the egg white mixture into 5 parts.
3. Enter the beaten egg whites into the pasta mixture gradually, stirring with a spatula so that the whites don't go away.
4. Pour the purple, blue, green, yellow and orange dough in a chiffon pan without being smeared with anything, oven with a temperature of 160⁰ C, adjust each oven.
5. After cooked, cup it, just released it after room temperature.