Very excited!!! I mean it's way more exciting to bake an ultra successful Chiffon cake than to push out a smooth release. :) I know if I ever say this in front of my engineers, I am going to get a bunch of rolling eye-balls.
太激动了。 第一次做戚风蛋糕就如此成功。太有成就感了。 可口，细腻，咸甜适中。。。在我的印象中，戚风蛋糕是个高水平的象征。简直不敢相信我这种业余水平的，也能搞定。
Ingredients for the Flour Mix
1) 1/2 cup cake flour mix
2) 1 tsp baking powder
3) 1/2 tsp salt
In a medium mixing bowl whisk together the above ingredient. Set aside.
Egg Yoke Mix
1) 4 egg Yolk
2) 2 tbs sugar
3) 3 tbs corn oil
4) 1 tsp vanilla extract
5) 2 tbs skim milk
whisk on medium speed for 2 minutes till all the ingredient is combined.
Then, add all the dry ingredient into the Egg Yoke Mix. Whisk till all are combined
Egg White Mix
1) 4 egg whites
2) 1/2 tsp white vinegar
3) 1/4 cup sugar
whisk on high for the egg whites and white vinegar for 2 to 3 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Then, add sugar. Continue to whisk at high speed for another 2 min.
Tip: The most challenging part of making a chiffon cake is to make sure the cake still maintain a full body after it cools down out from the oven. The fully whisked egg white is the key to avoid a sagging cake body. How do you know the egg white is fully done? Turn over the mixing bowl. If the egg white does not fall or drip from the bowl, that's the sign.
Now, you can add the Egg Whites Mix into the Egg York Mix combined with all the dry ingredients. Fold the Egg Whites Mix in gently.
Tip: Another key here is the action of "fold gentally" not "mix". This will help you get a smooth and light texture of the cake.
Pour everything into a cake pan. Bake for 325F for about 30 min. Need to check before that to avoid an overbaked cake.