Chiffon Cake

Method7 steps

1. 1

   Separate the Egg Whites and Yolks

   蛋液分离

   Prepare two dry containers. Separate the egg whites from the yolks. The egg white container must be absolutely free of oil, and the yolk container must be free of water. Ensure no yolk mixes into the egg whites.

   准备两个干燥容器。将蛋清与蛋黄分离，蛋清容器严禁有油，蛋黄容器不能有水。确保蛋清中不混入任何蛋黄。

   ⏱5 min

   • 💡 The egg white container may have slight water droplets but must never have oil.蛋清容器可稍有水珠但绝不能有油
   • 💡 Any yolk mixed into the egg whites will severely affect whipping.蛋清中混入蛋黄会严重影响打发
   • 💡 Do not fill the egg whites more than 1/8 of the container.蛋清量不要超过容器的1/8
   
2. 2

   Make the Emulsion

   制作乳化液

   In an empty bowl, add all the cooking oil and milk. Stir quickly by hand with a whisk until fully combined into a milky white suspension.

   在空碗中加入全部食用油和牛奶，用打蛋器手动快速搅拌至完全融合，呈乳白色悬浊液状。

   ⏱2 min

   • 💡 It must be fully emulsified with no visible oil droplets.必须完全乳化，看不见油星
   
3. 3

   Mix the Flour and Yolks

   混合面粉与蛋黄

   Sift in the cake flour. Use a spatula to fold in a "Z" pattern until no dry flour remains. Add all the yolks and continue folding in a "Z" pattern until smooth and fine.

   筛入低筋面粉，用刮刀以“Z字形”划拌至无干粉。加入全部蛋黄，继续以“Z字形”划拌至细腻顺滑。

   ⏱4 min

   • 💡 Do not stir in circles to prevent gluten development.不要转圈搅拌，防止面粉起筋
   • 💡 The yolk-last method results in a finer batter.后蛋法能使面糊更细腻
   
4. 4

   Whip the Egg Whites

   打发蛋白

   Add lemon juice to the egg whites. Add the white sugar in three batches. Add sugar at the coarse bubble, fine bubble, and soft peak stages. Whip until stiff peaks form (peaks stand short and upright when the whisk is lifted).

   蛋清中加柠檬汁，分三次加入白糖。分别在粗气泡、细腻气泡、湿性发泡阶段加糖。最终打发至干性发泡（提起呈短小直立尖角）。

   ⏱10 min

   • 💡 Keep the whisk close to the bottom to prevent unwhipped egg whites at the base.打蛋器应贴近底部，防止底层未打发
   • 💡 Sugar helps protect the air bubbles.糖能起到保护气泡的作用
   
5. 5

   Fold and Combine

   翻拌混合

   Take 1/3 of the whipped egg whites and fold them into the yolk batter. Then pour the mixture back into the remaining egg whites and fold gently using a technique similar to stir-frying until evenly combined.

   取1/3蛋白霜加入蛋黄糊中翻拌，再将混合液倒回剩余蛋白霜中，采用类似炒菜的“翻拌”手法混合均匀。

   ⏱5 min

   • 💡 Use light, quick movements to avoid deflating the batter.手法要轻快，避免消泡
   • 💡 Refer to Teacher Xiaodao's folding method: insert from the center, scrape up toward the 8 o'clock position, and rotate the bowl.参考小岛老师翻拌法：从中心插入向8点钟方向刮起并旋转盆
   
6. 6

   Baking Stage

   烘烤阶段

   Pour the cake batter into the mould and tap it to release large air bubbles. Preheat the oven and place the mould on the lower rack. Stage 1: Bake at 150°C top / 160°C bottom for 3/5 of the total time. Stage 2: Bake at 160°C top / 170°C bottom for the remaining 2/5 of the time.

   蛋糕糊倒入模具震出大气泡。烤箱预热后放入下层。第一阶段：上管150℃/下管160℃烘烤总时间的3/5；第二阶段：上管160℃/下管170℃烘烤剩余2/5时间。

   ⏱50 min

   • 💡 6-inch: about 30-35 minutes; 8-inch: about 50 minutes.6寸约30-35分钟，8寸约50分钟
   • 💡 Watch the cake closely during the last few minutes.最后几分钟需在烤箱前观察
   
7. 7

   Cooling and Unmoulding

   冷却与脱模

   After baking, tap the cake from a height to release steam. Immediately invert it onto a wire rack to cool for at least 10 minutes. Unmould once completely cooled.

   出炉后从高处震出热气，立刻倒扣在架子上冷却至少10分钟，待完全冷却后进行脱模。

   ⏱15 min

   • 💡 Unmoulding before cooling will damage the cake structure.未冷却脱模会损伤蛋糕结构
   • 💡 Be careful of burns.注意防烫