Basic Milk Chiffon Cake
After a few attempts, I found the most adaptable combination of ingredients!!
Please adjust oven temperature and baking time depending on your oven. I am using a gas oven. Using strong flour makes cake elastic but if you don’t have it, you can still make with cake flour. Recipe by Unochiffon
Basic Milk Chiffon Cake
After a few attempts, I found the most adaptable combination of ingredients!!
Please adjust oven temperature and baking time depending on your oven. I am using a gas oven. Using strong flour makes cake elastic but if you don’t have it, you can still make with cake flour. Recipe by Unochiffon
Cooking Instructions
- 1
Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃.
- 2
Crack eggs and separate egg white and egg yolk in different bowls.
- 3
Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside.
- 4
Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens.
- 5
Pour in the warmed milk and mix. Adding warm liquid makes the cake moist.
- 6
Add vegetable oil and mix some more.
- 7
Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold.
- 8
Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
- 9
Next add another 1/3 of the meringue and mix quickly and evenly.
- 10
Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
- 11
Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
- 12
Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat.
- 13
Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down.
- 14
For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5.
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