I’m not a big Chiffon Cake fun. It is so complicated, and so many steps to make and you can make mistakes. It’s really not my type of cake.
But I accidentally got myself a chiffon cake pan, so I decided to try it at least one time, so the cake pan won’t go completely waste.
Ingredients:
5 egg yolk, 7 egg white, 80 gram flour, 20 + 10 gram corn starch, 40 + 60 gram sugar, 65ml cooking oil, 65ml milk, several drops lemon juice, a pinch salt.
Methods:
1. Set everything to room temperature.
2. Mix flour and 20g corn starch, sift twice.
If you have cake flour, you can use 100g cake flour instead.
3. In a large mixing bowl, beat egg white, salt and lemon juice at low speed until you see big bubbles, then add 20g sugar, keep beating until smaller bubbles, add 40g sugar and 10g corn starch.
4. Speed up the beater, keep beating egg mixture until stiff.
5. In another mixing bowl, mix milk and 40g sugar until sugar melt completely.
6. Add cooking oil into milk mix, beat until they mix completely.
7. Add sifted flour into mix, beat until it mix until smooth.
8. Add egg yolk into flour mix, mix until smooth.
9. Preheat oven to 340ºF.
10. Pour 1/3 of the egg white mixture over egg yolk batter, folding in with rubber spatula.
Do not stir, but fold.
11. Pour the mixture over the rest egg white, folding in with rubber spatula until smooth.
Do not stir, but fold.
12. Pour batter into baking pan.
13. Bake for about 50 minutes or until done. Turn baking pan upside down immediately after
taking out of oven.
14. Take cake out of pan when it’s completely cool.
