Vanilla Chiffon

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)