milk Qifeng cake recipe

How to Make Milk Chiffon Cake: A Step-by-Step Guide

Milk chiffon cake, known for its light, airy texture and milky flavor, is a beloved dessert. Here’s a detailed recipe to help you bake it perfectly.

Ingredients:

- 85g cake flour

- 50g milk powder

- 5 egg yolks

- 40g vegetable oil

- 60g milk

- 70g sugar (divided)

- 5 egg whites

- 1 tsp vanilla extract

- A pinch of salt

Steps:

1. Prepare dry ingredients: Sift cake flour and milk powder together twice. Set aside.

2. Mix yolks: In a bowl, whisk egg yolks with 20g sugar until pale. Add milk, oil, and vanilla; mix well. Gradually fold in the dry ingredients until smooth.

3. Whip whites: In a clean, grease-free bowl, beat egg whites with salt until foamy. Add remaining sugar in 3 batches, beating until stiff peaks form.

4. Combine: Gently fold 1/3 of the egg whites into the yolk batter to lighten it. Then fold in the remaining whites in two parts, using a cutting-and-folding motion to avoid deflating.

5. Bake: Pour the batter into a 17cm tube pan. Tap the pan gently to remove air bubbles. Bake at 160°C for 35-40 minutes until a toothpick comes out clean.

6. Cool: Invert the pan immediately and let it cool completely before removing.

Tips: Ensure egg whites are grease-free for best volume. For extra flavor, add 1 tbsp condensed milk to the batter. Enjoy this delicate cake with tea or fresh fruits!