Basic Milk Chiffon Cake

Name: Basic Milk Chiffon Cake
Yield: 8 servings
Cuisine: American
Ingredients: 6 Egg (Medium); 110 grams Sugar (separated into halves); 75 grams Milk (warmed); 70 grams Vegetable oil; 100 grams Cake flour; 20 grams Strong bread flour

cookpad.japan @cookpad_jp

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

After a few attempts, I found the most adaptable combination of ingredients!!

cookpad.japan @cookpad_jp

After a few attempts, I found the most adaptable combination of ingredients!!

Saved

Ingredients

8 servings

6Egg (Medium)
110 gramsSugar (separated into halves)
75 gramsMilk (warmed)
70 gramsVegetable oil
100 gramsCake flour
20 gramsStrong bread flour

Saved

Steps

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.