Baking Class

Chiffon Cake




Chiffon Cake

The preparation method of chiffon cake is similar to that of egg-splitting stirring sponge cake (the so-called egg-splitting stirring refers to the method of mixing egg white and egg yolk after being separately stirred and then mixed), that is, on the basis of making egg-splitting stirring sponge cake, the proportion of raw materials is adjusted, and when mixing egg yolk and egg white, hair powder and tower powder are added respectively.
 




Qifeng cake tissue puffy, high moisture content, taste light not greasy, taste moist and tender, is one of the most popular cakes. It should be noted here that the texture of chiffon cake is extremely soft. If the same weight of whole egg stirring sponge cake batter and chiffon cake batter are baked at the same time, the volume of chiffon cake may be twice that of the former.
 
With the Yalus chiffon cake system, the egg white and yolk can be mixed to make the product stable and beautiful, and the production is automated.