23. Chiffon Cake

Ingredients (8-inch Cake):

• Milk – 58g
• Oil – 50g
• Cake flour – 75g
• Cornstarch – 16g
• Eggs – 3 (separated)
• Granulated sugar – 42g
• Salt – 1g 
• Lemon juice – 5g

Instructions:

1. Separate 3 eggs, placing the egg whites in the refrigerator for about 10 minutes.
2. Mix milk and oil until combined.
3. Sift in cake flour and cornstarch (you can replace cornstarch with cake flour) and mix using a Z-pattern.
4. Add egg yolks and continue mixing in a Z-pattern until smooth.
5. Preheat the oven to 160°C
6. Take the chilled egg whites from the fridge, then add lemon juice and salt.
7. Gradually add sugar in three portions, beating with a mixer.
8. Once small bubbles form, add the second portion of sugar.
9. When the mixture turns white and creamy, add the third portion of sugar and beat until stiff peaks form.
10. Switch the mixer to low speed and mix for 1 minute until the egg whites are smooth, creamy, and stable (they should not fall when the bowl is turned upside down).
11. Gently fold the egg whites into the batter in three additions, mixing in a circular motion.
12. Pour the batter from a height into an 8-inch mold, filling it up to 70% full. Use a skewer to smooth the surface and tap the mold lightly on the table to remove air bubbles.
13. Place in the oven and select Chiffon Cake mode.

材料（8寸蛋糕）：

• 牛奶 58克
• 油 50克
• 低筋面粉 75克
• 玉米淀粉 16克
• 鸡蛋 3个（分离蛋黄和蛋白）
• 砂糖 42克
• 盐 1克
• 柠檬汁 5克

步骤：

1. 分离3个鸡蛋，蛋清放入冰箱冷藏10分钟左右。
2. 空容器内放入牛奶和玉米油搅拌均匀。
3. 过筛加入低筋面粉和玉米淀粉（玉米淀粉可用低筋面粉代替），以Z字形搅拌均匀。
4. 加入蛋黄，继续Z字搅拌至顺滑。
5. 预热i8至160°C
6. 取出冷冻的蛋白，加入柠檬汁和盐。
7. 分三次加入砂糖，用电动搅拌机搅拌蛋白。
8. 当蛋白出现小气泡时，加入第二次糖。
9. 看到蛋白变白且绵密后，加入第三次糖，打发至硬挺有阻力的状态。
10. 低速搅拌1分钟，使蛋白更加细腻，不起渣，倒扣不会掉落。
11. 分三次将蛋白加入蛋黄糊，以划勾的方式轻柔混合。
12. 将蛋糕糊从高处倒入8寸模具，填充7分满，用牙签划过表面并轻敲模具数次以去除气泡。
13. 放入烤箱，选择Chiffon Cake模式烘烤。