Fluffy＊Chiffon Cake
I completed my own recipe after many trials.
I've showed the process step by step so have a try!
If your hand mixer has only one whisk beat the egg whites first. When you beat the egg yolks next you don't have to wash the mixer. Even a speck of egg yolk will minimise the volume of beaten egg whites. Egg whites in the egg yolks doesn't affect the meringue, though.
Use granulated sugar for creating a gentle sweetness. Recipe by Mme*Pierre
Fluffy＊Chiffon Cake
I completed my own recipe after many trials.
I've showed the process step by step so have a try!
If your hand mixer has only one whisk beat the egg whites first. When you beat the egg yolks next you don't have to wash the mixer. Even a speck of egg yolk will minimise the volume of beaten egg whites. Egg whites in the egg yolks doesn't affect the meringue, though.
Use granulated sugar for creating a gentle sweetness. Recipe by Mme*Pierre
Cooking Instructions
- 1
Place cling film on a scale and pinch the corners to stop the ingredients from overflowing. Measure the dry ingredients and set aside.
- 2
Pre-heat the oven to 170°F Celsius. Start to pre-heat the oven in advance if it takes time. Mix together the cake flour and baking powder.
- 3
Separate the egg yolks and whites. Put the egg yolks into a large bowl and egg white into a medium bowl. Do not leave any egg yolk in the whites.
- 4
Knock the eggs on a flat surface, not on a sharp corner to keep the egg shells from getting mixed in with the egg. Crack an egg and gently put the yolk into a halved shell.
- 5
Add the sugar (40 g) into the egg yolk bowl and beat with a hand mixer at high speed until pale and fluffy.
- 6
Add the vegetable oil gradually and then add the milk (or water). Beat well with a hand mixer. Add the vanilla here if you'd like.
- 7
Transfer the cake flour and baking powder into a sifter. Remove the cling film from the egg yolk mixture. Sift the flour and baking powder into the egg yolk mixture.
- 8
Sift from a high position. I bought this sifter at a 100-yen shop. If you don't have one use any strainer you have.
- 9
Beat the mixture with a hand mixer at medium speed until all the ingredients evenly combined.
- 10
Beat the egg whites with a hand mixer at high speed. When the egg whites are white and frothy add the rest of the sugar in 2 to 3 batches. Beat at medium to medium-high speed until stiff peaks form.
- 11
Beat until the egg whites look like this. For the last 30 seconds beat the egg whites at medium-low to low speed to obtain a smooth finish.
- 12
Change your hand mixer to a rubber spatula. Add 1/3 of the egg whites and fold in with a diagonal cutting motion.
- 13
With another hand continue to rotate the bowl towards you (like professionals do)! If it is difficultl just move your spatula horizontally and diagonally.
- 14
Add the rest of the egg whites in 2 batches and mix as you did at the above steps. When the egg whites have been combined evenly, pour the batter into the chiffon cake mould.
- 15
Pour the batter in a stream by holding the bowl 10-cm above the cake moulds. Keep on rotating the moulds so that the batter won't have excess air bubbles. Give the cake moulds several soft taps to remove excess air.
- 16
Bake in the pre-heated oven to 170°F Celsius for 35 to 40 minutes. A very sweet aroma comes out from the oven!
- 17
When a skewer inserted comes out clean it is done. Use your oven mitts when you take out the cake moulds.
- 18
Invert the moulds over a glass and cool. The cake will settle slightly.
- 19
Run a knife along the centre tube and side of the mould. You can buy a specific knife to do this.
- 20
Remove the overflown cake batter because it is tough. (Eat them when no one's looking!)
- 21
Push up the cake bottom and remove the cake from the mould. Run a knife between the cake and bottom of the mould and flip over the cake gently.
- 22
It is done! Serve with whipped cream or sprinkle with icing sugar. You can decorate the cake with whipped cream and strawberries!
Cooksnaps
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