Why is the chiffon cake bubbling? What is the reason for the chiffon cake bubbling?

We all know that chiffon cake is sweet and delicious, soft and has a great taste. It is also easy to make and is very popular among people. Many people make chiffon cake at home. Some people find that there are a lot of bubbles in chiffon cake when they make it. So what are the bubbles in chiffon cake? Let's take a closer look!

Why is the chiffon cake bubbling?

It is a common phenomenon that there are large bubbles inside the baked cake. There are several reasons that may cause this problem:

1. The meringue and egg yolk paste were not fully mixed, resulting in relatively large clumps of meringue inside. After heating, there was no batter to help stabilize the state, and the delicate meringue bubbles were broken, forming large bubble holes.

2. The meringue is not whipped enough, or the cake batter has been left for too long and has begun to deflate and turn back into a liquid state.

3. The oven is heated too high, causing the top surface to be sealed quickly during baking. Some gas did not escape in time, forming large bubble holes inside.

How to make chiffon cake

【Cake batter】

Egg yolks: 3, milk: 35g, corn oil: 30g, fine sugar: 10g, low-gluten flour: 50g;

【Meringue】

Egg whites: 3, lemon juice: a few drops, fine sugar: 30g.

Baking: lower middle layer, 160 degrees, upper and lower heat for about 45 minutes. (The baking time and temperature are for reference only, depending on the individual oven conditions).

Brief steps:

1. Mix egg yolk + milk + corn oil + fine sugar evenly and fully emulsify until there is no oil.

2. Add the sifted low-gluten flour and mix in a Z shape using an egg whisk.

3. Add sugar to egg whites and lemon juice in three times and beat into a 90% whipped shape with a small curved hook.

4. Take 1/3 of the egg whites and mix them with the egg yolk paste. Then pour it into the remaining egg whites and stir evenly to make a delicate and smooth cake batter.

5. Pour the batter into the mold (use paper cups for the excess), shake the mold a few times, put it into the lower layer of the preheated oven, and bake at 160 degrees for about 45 minutes.

6. Shake the mold several times after taking it out of the oven, then turn it upside down immediately. After it has completely cooled down, remove it from the mold and cut it into pieces before eating.

Tips for making chiffon cake

1. The egg beating bowl and egg beater for beating egg whites, including the spatula used for subsequent folding with the egg yolk paste, must be free of oil and water, otherwise it will affect the beating of the egg whites and easily cause defoaming. The consequences of defoaming have been explained clearly before and will not be repeated here.

2. Egg white + lemon juice can remove the fishy smell and stabilize the whipped meringue.

3. Add sugar to egg whites three times. First, because egg whites have limited ability to absorb sugar, they must be added separately. Adding sugar can stabilize the meringue. The internal holes of meringue without sugar are rough and easy to break. Although sugar substitutes such as xylitol can replace the sweetness of sugar, they cannot replace the property of sugar in helping meringue stabilize. Therefore, it is not recommended to significantly reduce the amount of sugar used in meringue.

4. Don’t wait until the batter is ready, put it into the mold and bake it immediately.

5. The time when the chiffon cake is turned upside down is still the process of its maturation. It must be completely cooled before being removed from the mold, otherwise it is easy to collapse or become concave.