We shared steamed cakes with different flavors last time and less sharing the baked cakes. So let’s bake a Butter Chiffon Cake today! This cake is delicious without any topping or you can use fresh cream to make it into a sandwich cake. Although the ingredients to prepare are simple, there are a lot of details that need to pay attention to. I’m not a professional baker, what I can share is my personal experience with many failures when making this chiffon cake. For example, the common problems such as waist, sunken and defoaming.
The meringue is not whipped properly or it has something to do with the quality of the eggs. To make this cake, we need to beat the egg whites to the point of soft peaks, and there are small hooks when extracting the whisk. It’s ok if you accidentally hit it a bit harder. The process of whipping the meringue is about 5 to 8 minutes, and I find that the time for different varieties of eggs is different.
The cake fluffs up pretty well while baking and shrinks as it cools. In my case, the commercially low protein flour at home just ran out, so I added 80% all-purpose flour and 20% cornstarch myself. However, I found that some brands of all-purpose flour have better gluten, even with 20% cornstarch, the gluten is still high. After changing to commercially low protein flour, the problem was solved. If you even encounter this problem with commercial low protein flour, you can add 15% cornstarch to reduce the gluten. It reduces the chance of shrinking and waist problems.
The cake fluffed normally when baked, but sunk when turned upside down to cool. The cake is not fluffy and the texture is moist and wet. This is because I forgot to drop the cake twice as soon as it came out of the oven to let the heat release quickly. So, a small step is also very important! Of course, there will also be such a problem if the cake is not baked enough.
Before it cracks, we take it out and draw lines. Cut the surface of the cake so that the heat can release from the cut so that it won’t pop erratically. However, it is recommended to complete this line cutting process within two minutes. If it is dragged for too long, it will affect the fluffy of the cake. If you feel that it is very troublesome to cut the line halfway, you can directly bake it at 160°c for an hour. It’s just that the surface is not neatly cracked, and the internal structure and taste are the same after demolding!
If you want to bake a larger chiffon cake, it is recommended to use the classic chiffon mold. Which has a hollow in the middle to make the cake bake well and evenly. In addition, it is not recommended to use a non-stick mold, grease the side, or put baking paper, because the cake is more difficult to climb. It is also not recommended to use a non-removable mold, because when put upside down, it will accumulate moisture in the bottom which will easily cause it to collapse or shrink.
If you like the Butter Chiffon Cake recipe and tips we share. Welcome to share it with your relatives and friends~ I wish you a happy life!
Butter Chiffon Cake
Please Click 1-5 Star to Rate This RecipePrint Pin Comment & Rate
- 7 inch Round Bottom Removable Pan
- 4 Eggs about 62 grams each
- 100 g Low Protein Flour
- 75 g Milk
- 70 g Butter Salted or Unsalted
- 80 g Caster Sugar
- 1 tsp Lemon Juice/White Vinegar
- Put the butter in a pot and turn on low heat, stir until the butter melts and then turn off the heat. Add milk and stir until emulsified.
- Whisk egg yolks in a bowl with milk and butter until fully emulsified.
- Sieve the low protein flour 2-3 times, and mix until there is no lump.
- Add lemon juice or white vinegar to the egg whites bowl.
- Beat egg whites on high speed, and add sugar three times. When the egg whites have obvious lines, turn the egg beater to low speed and continue to beat for about 2 minutes. Beat the egg whites to the point of soft peaks, that there are small hooks when extracting the whisk.
- Then scoop about 1/3 of the meringue into the egg yolk batter, mix them evenly by the folding method, and then pour it back into the meringue and mix evenly.
- Pour the mixed batter into the mold. Then knock out some big air bubbles in the batter.
- Put it in an oven preheated to 160°C. Bake for 20 minutes.
- Take the cake out cut it and divide the cake into the size you want.
- Then put it back into the oven for 1 hour at 160°c. After the cake is out of the oven, be sure to drop it twice to let the hot air inside quickly dissipate.
- Upside down it and let it cool for at least 1 hour. When it is completely cool, you can unmold and slice it.