Recipe divided by 6 equals the recipe for a 6-inch cake.
Materials
Steps for making a 6-inch pork floss chiffon cake
Prepare the materials
Separate the egg yolks and egg whites, and refrigerate the egg whites for later use.
Oil and milk mixture
Mix thoroughly until emulsified; this step is crucial!
Add the sifted flour (to avoid any lumps).
Mix the flour evenly, but don't overmix to avoid developing gluten.
Add egg yolk
Mix well and set aside.
Use a stand mixer for 20 minutes on the highest speed to whip the egg whites (I whipped 18 egg whites, so it took longer). Whip until stiff peaks form with small, drooping hooks.
Whisk for 2 minutes, then add the granulated sugar all at once.
Add cornstarch after whipping for about 18 minutes to stabilize the egg whites.
Final result of whipped egg whites
Prepare the oven by preheating it to 200 degrees Celsius and turning on the convection mode.
Pour the egg yolk mixture into the egg whites and mix again on speed 8 until smooth (this saves time and effort while ensuring a thorough mix). If you don't have a stand mixer, refer to steps 15 and 16.
Add one-third of the egg whites to the egg yolk mixture and stir until smooth.
Pour the well-mixed egg yolk mixture into the egg whites and mix well.
After mixing the chiffon cake batter with a stand mixer until smooth, I added a small amount of pork floss to the batter.
Prepare the filling ingredients
Pour one-third of the cake batter into the box on average.
Add a layer of cheese
Add pork floss
Add ham
Sprinkle with chopped green onions
Squeeze on some salad dressing
Add another layer of cake batter, then add ham, pork floss, and chopped green onions. Finally, squeeze on some salad dressing. Before baking, spray the surface evenly with water to prevent the pork floss from turning black and burning due to prolonged baking.
Bake in a preheated convection oven at 145 degrees Celsius for 50 minutes. For a conventional oven, bake on the third rack (middle to lower rack) at 160 degrees Celsius (top) and 140 degrees Celsius (bottom) for 25 minutes.
Chiffon cake baking
Invert the baked chiffon cake and let it cool.
Cover with a transparent lid
Note: Xiachufang (not included if blocked)
