How much is the best degree to whip the egg whites of chiffon cake? Should the egg whites of chiffon cake be whipped to dry foam or wet foam?

We all know that there are many different ways to make chiffon cake. It has a rich flavor and tastes soft and delicious. It is very popular among people. Many people make chiffon cake at home. There are certain requirements for making chiffon cake. So how much should the egg whites of chiffon cake be beaten? Let's take a closer look!

How much should the egg whites of chiffon cake be whipped?

In many recipes, chiffon cake needs to be whipped until it is stiff, but when actually making it, most of the time you only need to whip it until the center is stiff.

In fact, there is not only one state that is absolutely correct for whipping the egg whites of chiffon cakes. It can be whipped in any state from neutral foaming to dry foaming. In other words, from a large hook to a small hook, and then to an upright state, any state in between can be used to make chiffon cakes. Often, experienced friends will adjust the whipping degree of the egg whites according to the needs of the production. For example, if you need a stronger bearing capacity, you can whip it harder. If you need a softer taste, you can whip it softer.

Why do most baking recipes require whipping to hard foam? Because for beginners, due to lack of experience, it is easy for the egg whites to defoam during the production process, and beating to hard foam can offset some of the effects of defoaming, thus increasing the success rate.

Tips for whipping egg whites

1. The egg beating bowl should be free of water and oil, and egg yolk should not be mixed in. Water, oil and egg yolk will destroy the stability of egg whites.

2. Add fine sugar to the egg whites to increase the stability of the egg white structure.

Egg whites can be whipped to dry foam without adding granulated sugar, but the egg whites are easy to deflate. Sugar can stabilize the meringue, and egg whites with sugar will be more difficult to whip, but by the same token, they will be more stable after being whipped.

Adding sugar in batches makes it easier for the whipped meringue to reach a hard foam state, with a larger volume, and the baked cake will be more fluffier, making it suitable for making chiffon cake.

3. Add a few drops of white vinegar and lemon juice

Egg whites are weakly alkaline. If you beat a lot of egg whites together, the strong alkalinity will make the egg whites fragile. Before beating, you can add a few drops of lemon juice or white vinegar to change the pH of the egg whites, so that the egg whites will be more stable.

4. Adding starch can absorb the water in the protein

Corn starch has strong water absorption and can absorb excess water in the meringue, increasing the surface tension of the foam, so it can make the meringue more stable. However, pay attention to the time of adding it. Do not add it before whipping, otherwise the egg whites will become more difficult to whip because the starch absorbs water. You can add a small amount of corn starch when the egg whites are whipped until the foam is fine and white, that is, when adding the last 1/3 of sugar.

In addition, adding corn starch to low-gluten flour can make the cake softer and less likely to crack. Corn starch has a certain viscosity after heating, and the cake is more viscous and will not crack. At the same time, corn starch can reduce the gluten strength of flour, form a good organizational structure, and make the cake taste softer.

Key points for making chiffon cake

The right recipe

To make a good chiffon cake, you first need a good recipe.

Only when the recipe is well matched, the cake will be fluffy, soft and delicious.

Beat egg whites

When making chiffon cake, beating the egg whites is crucial.

Start beating at low speed until bubbles appear, add some sugar and beat at medium speed. When the egg white bubbles disappear, add the remaining sugar. Beat until the egg whites form short and firm right angles when you lift the whisk.

Stir egg yolk paste

When stirring the egg yolk paste, the low-gluten flour should be sifted to avoid particles in the cake.

Moreover, when stirring the egg yolk paste with a manual egg beater, just stir it evenly and do not stir it for too long to avoid causing gluten.

Mixing the Cake Batter

Add the beaten egg whites into the egg yolk paste in three batches. When mixing the egg yolk paste, do not use a circular motion, only a folding motion.

After the cake batter is mixed, put it into the mold and quickly put it into the heated oven.

bake

When baking chiffon cake, adjust the upper and lower fire temperatures according to your oven.

For my oven, I bake at 190 degrees on the bottom and 180 degrees on the top for 40 minutes. Of course, for dough larger than 12 inches, it takes 55 minutes to bake.

Out of the oven

After the cake is baked, wear thick gloves, take the cake out in time, shake it gently on the table a few times, and then turn it upside down to cool.

After the cake has completely cooled, remove it from the mold and a chiffon cake is ready.