Qifeng was invented by American Harry Becca. He kept his invention secret for 20 years until 1947. This kind of cake, as soft as silk and as light as feather, became popular in Europe and America. And conquered the taste buds of Europeans after 1960, and then invaded Japan and Taiwan Province province. In recent years, with Taiwan-funded baking enterprises entering the mainland market, Qifeng cake has become popular and has been warmly praised by beautiful women who love baking. Qi Feng is probably the most frequently used word in baking.
Qifeng cake refers to the cake made by separating egg white and yolk, mixing them with air, and then sending them into the oven to heat and expand. Because the batter of Qifeng cake contains a lot of water, the finished cake is softer and more elastic than other cakes. Moreover, the egg fragrance is rich, the oil fragrance is overflowing and the aftertaste is endless. Qifeng cake is one of the most popular cakes because of its fluffy texture, high moisture content, light but not greasy taste and moist and smooth taste. It should be noted here that Qifeng cake is extremely soft in texture. If you bake the same weight of whole egg mixed sponge cake batter at the same time, the size of Qifeng cake may be twice that of the former. Although Qifeng cake is soft, it is very elastic and does not feel soft and rotten. It's delicious with all kinds of sauces. In addition, Qifeng cake can also be made into various cake rolls, Boston pies and so on.
Qifeng is one of the most widely used basic cakes, such as birthday cake, cream cake, basic cake body of decorative cake, cake layer in mousse cake, and even can replace Italian lady's fingers when making tiramisu.
Although this is the most basic cake, it is also one of the most difficult cakes to learn. It's hard to make a perfect peak. Besides having a good formula, the most critical issue is the distribution of protein. If you don't master this link, you can't succeed. After the egg white is beaten, it is also difficult to master it. If the volume of the final foaming agent does not expand to the ideal level, it is likely that defoaming occurred during the mixing process. Last but not least, the temperature of the oven should be controlled. A successful Qifeng cake should swell to an ideal height, not collapse, have a soft taste, and have a delicate and elastic internal texture.
When making Qifeng cake, it should also be noted that after the stirred cake paste is poured into the mold, it should be tapped three times on the table, which can shake off the big bubbles in the cake paste and make the finished product more delicate. After the cake is baked, you need to knock it a few times quickly, then turn it upside down immediately, let it cool, demould it, and slice it as needed.