Jade Pillow Cake (Yokutsuki Chiffon Loaf)

Name: Jade Pillow Cake (Yokutsuki Chiffon Loaf)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 97.5 g Egg whites (whites portion); 62.5 g Caster sugar (whites portion); 1.5 g Egg white stabilizer (whites portion); 0.75 g Salt (whites portion); 75 g Water (yolk batter portion); 17.5 g Milk (yolk batter portion); 25 g Chiffon oil (yolk batter portion); 0.5 g Lemon pulp (yolk batter portion); 1.0 g Baking powder (yolk batter portion); 57.5 g Cake flour (yolk batter portion); 5 g Cornstarch (yolk batter portion); 5 g Custard powder (yolk batter portion); 40 g Egg yolks (yolk batter portion); 1.5 g Peanut chips (mid-bake decoration); 1.5 g Chiffon oil (pre-bake decoration); 0.2 g Preservative (sodium dehydroacetate, used in summer in yolk batter)

A pillow-shaped chiffon cake with a soft, fluffy, and tender crumb.

1h 10m

Easy

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Jade Pillow Cake (Yokutsuki Chiffon Loaf)

Ingredients

Egg whites (whites portion) 97.5 g

Caster sugar (whites portion) 62.5 g

Egg white stabilizer (whites portion) 1.5 g

Salt (whites portion) 0.75 g

Water (yolk batter portion) 75 g

Milk (yolk batter portion) 17.5 g

Chiffon oil (yolk batter portion) 25 g

Lemon pulp (yolk batter portion) 0.5 g

Baking powder (yolk batter portion) 1.0 g

Cake flour (yolk batter portion) 57.5 g

Cornstarch (yolk batter portion) 5 g

Custard powder (yolk batter portion) 5 g

Egg yolks (yolk batter portion) 40 g

Peanut chips (mid-bake decoration) 1.5 g

Chiffon oil (pre-bake decoration) 1.5 g

Preservative (sodium dehydroacetate, used in summer in yolk batter) 0.2 g

Instructions

Whipping the egg whites

Combine the egg whites, fine sugar, cream of tartar, and salt. Whip on medium speed for 1–2 minutes, then switch to high speed and whip for 5–7 minutes until the whites reach about 9/10 of full volume (soft-to-medium peaks), ideally at a mixer speed of 120–140 r/min. Finally, return to medium speed and whip for 1–2 minutes so the whites stabilize and become neutral.

Preparing the yolk batter

Sift the cake flour. Stir the water together with the other seasonings and oil until evenly combined. Add the sifted flour and mix until smooth. Finally, add the egg yolks and stir until uniform.

Combining the batters

First take 1/3 of the whipped egg whites and fold them into all of the yolk batter until evenly combined, then add the remaining 2/3 of the whites and fold together until homogeneous.

Panning and decorating

Weigh the batter into the mold and decorate as desired, using an 18 cm × 9 cm × 9 cm (loaf-style) toast pan.

Baking

Oven temperature: top heat 180 °C, bottom heat 180 °C. Baking time: 30–35 minutes. If using a deck oven, rotate the pan direction at around 15 minutes and decorate with the peanut chips.