This unorthodox method of making cakes is highly efficient and fast. Just a few quick stirs and it's perfect. I've made chiffon cakes many times, so there's no issue with the bottom sinking, collapsing, or shrinking. I don't have any specific techniques or rules about not being able to stir in circles or only in a Z-shape. For me, that doesn't exist. My main approach is to keep it as simple as possible.
Materials
Steps for making a chiffon cake
In a clean, dry container, combine milk, corn oil, egg yolks, and flour. Set aside. If baking in an oven, wash and dry the container before preheating the oven. It's incredibly quick and easy to make the cake batter.
Egg whites with lemon juice and sugar
Whisk until stiff peaks form; when you lift the whisk, a small, pointed tip should form.
Then, use an electric mixer to mix the egg yolk mixture until smooth; it won't develop gluten at all.
Pour the entire egg yolk mixture into the meringue and fold it in gently until combined. Yes, all of it; no need to do it in batches.
After mixing well, add the chopped red dates and mix again. If you don't add anything, it's a plain chiffon cake. I just like red dates, so I added some.
Pour into a 6-inch chiffon cake mold, and sprinkle some sesame seeds on top.
Place a steaming rack at the bottom of the bread machine
The bread machine doesn't need preheating; just put the bread in and bake on the baking mode for 50 minutes. If using an oven, preheat it to 120°C (top) and 140°C (bottom) for 45 minutes, then bake at 160°C (top and bottom) for 10 minutes, or bake at 140°C (top and bottom) for 45 minutes. Adjust the temperature according to your oven. I prefer the simplest method; I don't even want to turn on the oven, so the bread machine is much more convenient.
Done. Take it out and shake it to release the heat, then invert it to cool.
Demolding
No shrinkage, no bottom depression, no collapse
Perfect
It should be very fluffy. Making chiffon cake isn't that difficult; as long as the egg whites are whipped properly, everything else is fine.
This is the original flavor. Making chiffon cake isn't that complicated; just a quick mix and you're done.
