Air light fluffy chiffon cake using waterbath baking method
This cake is so air light and fluffy you would think you are holding a balloon !! And with the tingling lemon taste from the lemon butter cream frosting...ouch!! So yummy 😋
Air light fluffy chiffon cake using waterbath baking method
This cake is so air light and fluffy you would think you are holding a balloon !! And with the tingling lemon taste from the lemon butter cream frosting...ouch!! So yummy 😋
Cooking Instructions
- 1
Sieve the corn starch and flour 3 times
- 2
In a deep bowl, add the egg yolks and stir, add the warmed milk and vegetable oil(mix oil and milk in a small pot and heat up a bit until warm) and vanilla essence. Then stir to mix
- 3
Add the 1/4 cup sugar and mix in
- 4
Then mix the shifted flour in to combine and set aside
- 5
In a clean and dry mixing bowl, add the egg whites and using the ballon hook attachment, on high speed, whisk until it reaches stiff peak
- 6
Stiff peak should be as shown
- 7
Then gradually add the other 1/3 cup sugar while still whisking on high speed
- 8
When you have added in the sugar completely, scoop a quarter of the egg white mixture and add to the egg yolk and flour mix
- 9
Using a spatula gently fold in the until well combined. Please do this folding in gently
- 10
Then add the remaining egg white mix and fold in gently as before until well combined
- 11
Grease the baking pan with vegetable shortening and line with parchment paper properly
- 12
Then pour in the batter. Drop the pan a few times to release any air bubbles
- 13
Wrap the outer body of the pan with foil paper
- 14
The preheat your oven at 220 degrees
- 15
Add boiling water to a larger baking pan big enough to contain the baking pan
- 16
The drop the batter pan in the water pan and bake at 155 degrees for 1hr-2hrs (yeah it takes time to bake using water bath). But i used a flatter pan so it was a bit faster
- 17
After like 1hr 30mins, remove the waterbath and foil and bake directly for the remaining 20-30mins
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