Air light fluffy chiffon cake using waterbath baking method

Name: Air light fluffy chiffon cake using waterbath baking method
Total time: 7200 s
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 1/3 cup sugar; 1/4 cup sugar; 1/2 cup flour + 1/4 cup flour; 3 tablespoons corn starch; 1 tablespoon pure vanilla essence; 6 very large egg whites; 6 very large egg yolks; 3 tablespoons warmed milk; 3 tablespoons warmed vegetable oil

Cookingwithseki @cookingwithseki

Abuja

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 😋

Cookingwithseki @cookingwithseki

Abuja

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 😋

Saved

Ingredients

2hrs

6 servings

1/3 cupsugar
1/4 cupsugar
1/2 cupflour + 1/4 cup flour
3 tablespoonscorn starch
1 tablespoonpure vanilla essence
6very large egg whites
6very large egg yolks
3 tablespoonswarmed milk
3 tablespoonswarmed vegetable oil

Saved

Steps

2hrs

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