Cake Flour: 100g
Sugar: 80g
44. Take eggs out of the refrigerator, separate the yolks and whites, and set aside. Add the yolks to the batter and mix well.
55. Beat the egg whites at low speed until coarse bubbles form. Add sugar, white vinegar, and salt in three separate additions. 66. Beat the egg whites at medium speed until nearly stiff peaks form. 77. Fold one-third of the beaten egg whites into the yolk batter until combined. 88. Finally, gently fold all of the yolk batter into the remaining egg whites. 99. Use a cutting and folding method to mix evenly. 1010. After mixing, slowly pour the batter into the cake pan. 1111. Tap the pan to release air bubbles, then place it in the preheated oven at 150°C for 50 minutes. Once baked, invert the cake to cool completely before removing from the pan. 1212. After unmolding, the finished chiffon cake is ready.13. Apply the cream to the entire cake. Whipping light cream: Whip the light cream to a 60% consistency. It is best to refrigerate the cream for over 12 hours before use. Remove it from the refrigerator’s fresh-keeping compartment. Ensure the bowl is clean, dry, and free of any water or oil. Preferably use powdered sugar or fine granulated sugar. The amount of sugar can be adjusted according to preference; add more if a sweeter taste is desired. Do not add sugar initially. Begin whipping at medium speed until the cream thickens slightly, then incorporate the sugar. Whip to a 60% consistency, achieving a smooth and texture. Avoid over-whipping, as this will cause the cream to become coarse and grainy, resembling tofu residue. This cream is suitable for piping with a frosting bag.
14. You can freely use piping tips to decorate the cake as desired.
