Qifeng cake is a transliteration of "CHIFFONCAKE", and CHIFFON means "chiffon", so Qifeng cake should be a delicate, soft and delicious cake.
With corn flour added, the softness and fineness are a little worse. I wonder if fans of Qi Feng Cake will be really "mad" by my random modification.
The taste is very good, with an extra unpretentious fragrance!
Corn flour breeze cake
By AshlynnWest
Recipe Recommendations
- low-gluten flour 50 grams
- corn flour 35 grams
- eggs of 5
- salad oil 40 grams
- milk 40 grams
- white granulated sugar 60 grams
Steps for Corn flour breeze cake
1
Separate egg white and egg yolk. Add salt to egg yolks and stir well with a manual whisk.
2
Add salad oil and mix well; add milk and mix well.
3
Add a few drops of vanilla essence and mix well.
4
Mix and sieve low-gluten flour, corn flour, and baking powder, sieve into the egg yolk paste, and stir well with a rubber spatula.
5
Put the egg white into an oil-free and water-free container, add white sugar in three times, and beat until dry and frothy (lift the egg beater, and the egg white can pull out a short upright corner, which is dry foaming).
6
Take 1/3 of the beaten egg white and put it into the egg yolk paste, use a rubber spatula to stir evenly, pour all the batter into the remaining egg white, and stir evenly.
7
Pour the mixed batter into the mold and gently shake it a few times to create large bubbles.
8
Preheat the oven to 160 ° C, the penultimate layer, for 60-70 minutes. After baking, turn upside down on a baking net to cool.
9
It's yellow and has the flavor of autumn.Corn flour breeze cake Make Tips
Corn flour should be delicate and particle-free.