Cream Chiffon Cake
This cake has a rich, creamy milky flavor that's especially popular with kids. The method is straightforward, making it a great way to use up heavy cream!
Ingredients
heavy cream
120 g
granulated sugar
50 g
cake flour
85 g
Instructions
1
Step 1
Prepare all ingredients and tools, and preheat the oven to 170°C.
2
Step 2
Separate the eggs.
3
Step 3
Add the heavy cream to the egg yolks and whisk by hand until well combined and fully emulsified.
4
Step 4
Sift in the cake flour.
5
Step 5
Whisk by hand until the batter is smooth and silky.
6
Step 6
Add the sugar to the egg whites in three additions and beat to stiff peaks — when the whisk is lifted, the tip should stand upright in a small point.
7
Step 7
Fold one-third of the meringue into the yolk batter with a whisk, then pour the mixture back into the remaining meringue and continue folding gently until evenly combined.
8
Step 8
Pour the batter into a tube pan and gently drop it on the counter a few times to release air bubbles.
9
Step 9
Place in the preheated oven on the bottom rack and bake at 170°C for about 25 minutes.
10
Step 10
Once baked, tap the cake gently to release trapped steam, then invert it onto a rack and let cool completely.
11
Step 11
Demold the cake by hand for a clean, beautiful finish.
12
Step 12
The cake is bursting with a rich milky aroma — absolutely mouth-watering.
13
Step 13
Impossible to resist! So tender, soft, and delicate.
