Chiffon Cake
Two key points: ensure the egg whites are beaten thoroughly, and fold the yolk mixture into the whites from the bottom up without stirring in circles to prevent deflating the batter.
Histoire
This chiffon cake bakes up golden and soft, with a light, airy texture that makes it perfect for everyday snacking or dessert.
Ingrédients
Eggs
Cake flour
Caster sugar
Milk
Salad oil
Instructions
1
Step 1
Prepare the ingredients; one level tablespoon of sugar in my measuring spoon weighs about 15 grams, and low‑gluten flour weighs about 10 grams.
2
Step 2
Separate the egg yolks and egg whites; ensure the bowl holding the egg whites is free of oil and water.
3
Step 3
Use an electric mixer to beat the egg whites until small bubbles form, then add 1/3 of the fine sugar, about 20 grams. (A total of 60 grams of fine sugar is added to the egg whites.)
4
Step 4
Continue beating until the egg whites start to thicken, then add another 1/3 of the sugar.
5
Step 5
Continue beating until the egg whites are thick and show streaks, then add the remaining 1/3 of the sugar.
6
Step 6
Continue beating for a while until it reaches the soft peak stage. (Soft peak stage: When the mixer is lifted, the egg whites can pull up a curved tip.) The egg white batter is ready; now make the egg yolk batter.
7
Step 7
Add 30 grams of fine sugar to 5 egg yolks.
8
Step 8
Use an electric mixer to gently beat until dispersed.
9
Step 9
Add 40 grams each of milk and salad oil to the beaten egg yolks.
10
Step 10
Mix well.
11
Step 11
Add the sifted flour to the egg yolk mixture.
12
Step 12
Use a rubber spatula to gently fold until evenly mixed, folding from the bottom up; do not overmix to avoid developing gluten.
13
Step 13
Add 1/3 of the egg whites to the egg yolk batter.
14
Step 14
Use a rubber spatula to fold the egg whites and egg yolk batter until evenly mixed.
15
Step 15
Pour all of the egg yolk batter into the bowl holding the egg whites, and fold until evenly mixed. (Fold from the bottom up; do not stir in circles to avoid deflating the egg whites.)
16
Step 16
The egg white batter and egg yolk batter are fully mixed; the state should be a thick, even pale yellow. The cake batter is ready.
17
Step 17
Line the baking pan with parchment paper, pour in the cake batter and smooth it out, hold the mold by hand and tap it firmly twice to shake out large air bubbles, then sprinkle some black sesame seeds on top.
18
Step 18
Place in a preheated oven, top and bottom heat, 200 degrees, for about 18 minutes. (Adjust according to your own oven; test with a toothpick—if the toothpick comes out clean without sticking to the cake, it is done.)
19
Step 19
Fresh out of the oven cake.
20
Step 20
Invert on a cooling rack until cool, then cut into pieces.
21
Step 21
Plate and enjoy, it is absolutely delicious.
