Tube Chiffon Cake
A Chinese recipe for chiffon cake (baked in a tube pan), made with large eggs, cake flour, milk, corn oil, and fine granulated sugar.
Ingredients
large eggs
4
cake flour
70 g
milk
65 g
corn oil
45 g
caster sugar
60 g
Instructions
1
Step 1
Pour the milk and corn oil into a bowl and whisk until fully emulsified. Sift in the cake flour and stir irregularly with the whisk until no dry flour remains. Add the egg yolks (the post-egg method produces a more delicate cake). Use the whisk to make irregular one-stroke motions until the batter is smooth and silky.
2
Step 2
Beat the egg whites, adding the sugar in three additions, until they form small peaks (between stiff and soft peaks for a moister texture).
3
Step 3
Scoop 1/3 of the meringue into the egg yolk batter and fold to combine.
4
Step 4
Pour the egg yolk batter completely into the remaining meringue.
5
Step 5
Use the whisk to fold quickly and lightly in one-stroke motions until a smooth, fine cake batter forms.
6
Step 6
Pour the cake batter into the mold, spreading the batter up the sides so it clings well and is less likely to collapse.
7
Step 7
Place in a preheated oven at 150°C on the second rack from the bottom.
8
Step 8
Bake for approximately 50 minutes (time and temperature are for reference only).
9
Step 9
When done, drop the pan to release steam and immediately invert it.
10
Step 10
Like a flower in full bloom.
11
Step 11
Unmold by hand.
12
Step 12
Enjoy the finished product.
