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Plain Chiffon Cake Recipe

シフォンケーキのなぜ?もう失敗しない!ふわしゅわしっとり美味しいシフォンケーキレシピ
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Bake chiffon cake dough in the oven (baking)

Let’s bake the chiffon cake in the oven!

Place the mold in an oven that has been preheated at 180 degrees (actual temperature is 170 degrees), set the baking time for 28 minutes, then lower the temperature to 170 degrees and bake for 5 minutes.

After 5 minutes, lower the temperature to 160 degrees and bake for the remaining 23 minutes.

The baking time is a guide. After swelling to MAX, the dough will wither to some extent and settle down. After that, it is baked for about 3 to 5 minutes.
Let’s judge the baking by visually checking the degree of swelling and deflation, not the time of 28 minutes.

About 10 to 12 minutes after starting baking, cracks will form on the surface of the dough.

⇩ 15 to 20 minutes after starting to bake, the place that swelled to max

Bake the chiffon cake in the oven The chiffon cake swells

After that, the bulge gradually settled down … ↓

When you bake the chiffon cake in the oven, the chiffon cake swells and calms down.

It will settle down to this point 5 minutes before baking ↓

Chiffon cake 5 minutes before baking in the oven

When the dough begins to wither, some people are worried and take it out of the oven, but this degree of depression of the dough is normal, so let’s bake it well.

Baking well here will also prevent shrinkage after taking it out of the oven.

Cool the baked chiffon cake (cooling)

Once the chiffon cake is baked, drop the mold from a height of about 10 cm, give a shock, remove the steam, and then turn it over to cool.

⇩ Baked ⇩

Once the chiffon cake is baked, drop the mold from a height of about 15 cm, give a shock, remove the steam, and then turn it over to cool.

Be sure to turn it upside down and let it cool for 2-4 hours until the heat is removed.
(If you touch the mold and you don’t feel the heat, you can return it to normal. To prevent it from drying out, cover it with a plastic bag or wrap and store it until the mold is made.)

By dropping it once and removing the steam, the fluffy dough will shrink at once, which will prevent shrinkage.

Rather than turning it over as it is, the finish will not shrink, so don’t be afraid to remove the steam.

⇩ Cold place ⇩

Cool the chiffon cake baked in the oven

There are no wrinkles on the surface and there is no shrinkage (* ^^ *)

Check by touching the inside of the inner cylinder, not the side of the mold, to see if it has cooled down.
Even if the side of the mold is cold, if the inside of the inner cylinder is warm, it is not properly cooled.
If you mold it before it cools, it will become a bent chiffon cake.

I would like you to cool it for at least 2 hours, but if you are in a hurry, after the rough heat is removed, put it in a bag and cool it in the refrigerator upside down, and touch the inside of the inner cylinder to make it cold. Let’s check it before removing it.

👉The 7th page is the mold of chiffon cake (side)

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