Preparation: 30 min
Cooking time: 25-30 min
Waiting time: 30-60 min
Portion: 4
Difficulty: 3/5
Ingredient
-Egg: 4 – approximate 63-65 gr/ each
-All purpose flour: 30 gr
-Corn starch: 30 gr
-Cooking oil: 45 ml
-Milk: 35 ml
-Granulated sugar: 60 gr – divided into 2 parts: 20 gr and 40 gr
-Vanilla extract: ½ tsp
-Lime juice: ½ tsp ~3 ml
-Salt: a pinch
Kitchen utensil
-Chiffon cake pan 20x20cm: 1
-Electric egg beater
Instruction
- Preheat the oven at 170 Celsius degree in 10 minutes
- Separate egg yolks and egg whites
- Beat 4 egg yolks with 20 gr granulated sugar
- Pour cooking oil, milk and vanilla extract into beaten egg yolk, mix well
- Mix all purpose flour with corn starch, then sieve and mix flour mixture into egg yolk bowl
Don’t overmix the mixture, you should only mix the flour until it disappeared
- In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and sugar until stiff peak.
- Add ½ beaten egg white into egg yolk mixture, mix them with a whisk until they’re combined
- Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
- Pour and spread cake batter into chiffon cake pan. Use a chopstick and stir the batter several time to remove big air bubbles.
- Bring the cake to bake in oven and bake at 170 Celsius degree in 45-50 minutes or until the cake rise, has golden brown color and some cracks on its surface
- Remove the cake from oven, tap it several times (for leaking out the steam).
- Flip cake pan upside down and let it cool completely on rack in 60-90 minutes
Remember to cool the cake completely before removing from pan. Remove chiffon from cake pan when it still hot may lead to collapse
- When chiffon is completely chilled, remove it from pan and serve within a day.
You can serve chiffon by itself or combine with fresh fruits or syrup (they’re all good)
