Chiffon Cake
A classic Chinese-style chiffon cake made with the separated-egg method, producing a light and airy crumb. Gently fold the meringue into the batter to keep the volume intact.
Story
This method emphasizes careful mixing and proper folding, ensuring a tender, fluffy cake that’s perfect for any occasion.
Ingredients
Water
100g
Vegetable oil
50g
Cake flour
113g
Sugar
19g
Milk powder
1g
Baking powder
2g
Egg yolks
95g
Egg whites
225g
Granulated sugar
113g
Cream of tartar
3g
Salt
1g
Instructions
1
Step 1
Put water, salad oil, and sugar into a bowl, and stir until the sugar has dissolved.
2
Step 2
Sift the low-gluten flour, milk powder, and baking powder together, add to step 1, and stir until there are no lumps.
3
Step 3
Add the egg yolks to step 2 and mix evenly.
4
Step 4
Put the egg whites and sugar into a bowl, and beat with an electric mixer until medium-stiff peaks form.
5
Step 5
Add the beaten meringue to step 3 in batches and mix evenly.
6
Step 6
Pour the batter from step 5 into a 6-inch mold, smooth the top, place in the oven, and bake at 180°C for about 35 minutes. Remove from the oven, invert, let cool, then unmold.
