Fluffy chiffon cake

Name: Fluffy chiffon cake
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 large egg yolks; 5 large egg whites; 30 g sugar; 60 g sugar; 65 ml water; 90 ml oil; 125 g wheat flour; 1 teaspoon baking powder

hiropon08020 @cook_2561978

Japan

It is an old recipe given to me from my Mother.
I arranged the original recipe by cutting sugar to meet my family's taste.

hiropon08020 @cook_2561978

Japan

It is an old recipe given to me from my Mother.
I arranged the original recipe by cutting sugar to meet my family's taste.

Saved

Ingredients

30 mins

8 servings

4large egg yolks
5large egg whites
30 gsugar
60 gsugar
65 mlwater
90 mloil
125 gwheat flour
1 teaspoonbaking powder

Saved

Steps

30 mins

1

Preheat the oven to 350°F (175℃), mix wheat flour and baking powder.
2

Whip up egg yolks and sugar (30g), add water, oil and whip.
3

When they turn into light-colored, smooth texture, add wheat flour, baking powder and mix them completely.
4

Stir egg whites softly, and add sugar (60g) and whip them until stiff.
5

Whip them so they are stiff til they turn into stable foam.
Tip: Give them 3 minutes extra time whipping after you feel it's enough.
6

Take 1/3 meringue and put it into step3 and mix well.
7

Pour step6 into meringue and mix gently to keep the foam.
8

Pour into a chiffon cake pan.
9

Hit the pan's bottom against the counter lightly to collapse bubbles.
10

Bake in the oven for 40-45 minutes.
11

Turn it upside down and cool it down completely.
12

You can arrange it like this. It goes will with cream & fruit
13

Note: Making a fluffy, stable meringue: that's the key to success!