The main reasons for failure in making chiffon cakes are: collapse, cracking, and shrinkage in the middle. Solve the problems of collapse, cracking and shrinkage of chiffon cake, and you can make a perfect chiffon cake. The mold I used is a six-inch mold, so the raw material formula given is also the raw material dosage for a six-inch non-cracking chiffon cake. The following house made of chiffon cake that does not collapse, shrink or crack is the essence of my efforts after countless failures! It will definitely help everyone make a chiffon cake that is soft, fluffy and full of custard flavor.
Materials:
Egg yolk paste recipe: 2 egg yolks, 13g fine sugar, 20g water, 20g salad oil, 33g low-gluten flour. Egg white recipe: 3 egg yolks (whites), 33g of fine sugar.
How to make chiffon cake that does not collapse or shrink:
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Step one: Make egg yolk paste.
1. Completely dissolve the sugar into the water and make sure it is completely melted.
2. Add salad oil and stir evenly clockwise to form a thick emulsion. The mixing time is about 1 minute. If the time is too long, gluten will easily form.
3. Sieve the low-gluten flour into the emulsion, and mix thoroughly clockwise until completely combined.
4. Finally add the egg yolk and mix thoroughly clockwise.
Set the prepared egg yolk paste aside for later use.
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Step 2: Beat the egg whites.
1. With the egg beater turned on, beat the egg whites until there are fish-eye bubbles. Add 1/3 of the white sugar and continue to beat the egg whites.
2. After beating for another minute or so, add 1/3 of the sugar and set the whisk to medium.
3. After about 50 seconds, beat the egg whites to a wet state, pour in the last 1/3 of the sugar, and set the egg beater to high speed.
4. After about 1 and a half minutes, the texture will be clear, continue beating for 40 seconds to about 2 minutes, until the egg whites stand upside down and do not fall out, and the egg beaters have short upright corners when lifted.
5. Next, preheat the oven. Preheat the oven to 160-180 degrees, it will take 8-10 minutes.
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Step 3: Mix egg yolk paste and meringue.
1. First add 1/3 of the meringue into the egg yolk paste, stir evenly up and down, and stir from bottom to top like a stir-fry (to prevent the protein from defoaming).
2. Add the remaining half of the meringue and mix evenly, also from bottom to top.
3. Pour the mixed batter back into the remaining egg white batter, and continue to mix evenly from bottom to top. In the end, the cake batter is thick and even, without any graininess.
Note, the criteria for judging the success of the cake batter: Pour the cake batter into the non-stick mold. If the surface is uneven and needs to be smoothed, the cake batter is successful. If the cake batter is flat when poured into the mold, the cake may crack, collapse, and shrink.
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Step 4: Put the chiffon cake batter into the mold.
Pour the prepared cake batter into the non-stick mold from a height of 30cm (to prevent air bubbles) and smooth it out with a spatula.
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Step 5: Bake.
Gently shake the mold a few times and place it in the middle shelf of the preheated oven. Adjust the oven temperature to 130 degrees and bake for 60 minutes. Observe the changes in the cake batter at any time. Experience: In less than 30 minutes, the cake batter will expand to its highest point but not crack, and it will slowly color. The expanded cake batter will then shrink back to almost the same level as the cake mold. When baking for 50-55 minutes, you need to open the oven and pat the cake gently with your hands. If there is obvious rustling, bake for another 5 minutes. In the last 5-10 minutes, adjust the oven temperature to 135 degrees. Bake last.
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Step 6: Take it out.
After baking, take out the chiffon cake from the oven, drop it from a height of 40cm away from the kitchen counter, and immediately place it upside down on the elevated baking net.
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Step 7: Demold.
After the chiffon cake is completely cool, unmold it.
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Cut the chiffon cake to reveal a multi-layered and super soft cake structure. The above is how to make a chiffon cake that does not crack, collapse or shrink. Friends who want to make chiffon cakes may wish to give it a try.
Extended reading:
1. How to make a chiffon cake that is soft and non-cracking with zero failure. The raw material ratio of the eight-inch chiffon cake
2. How to make six-inch matcha-flavored chiffon cake. Six-inch chiffon cake recipe without cracking
3. How to make eight-inch banana coconut chiffon cake and banana fruit cake
4. How to make an 8-inch rainbow chiffon cake. How to make a rainbow birthday cake
5. How to make meat floss chiffon cake rolls without cracking. Steps to make meat floss cake rolls
