Basic Chiffon Cake Recipe

Ingredients

1. Cake flour 100g
2. Egg x5
3. Milk 75g
4. Sugar 75g
5. Vegetable oil 75g
6. Vinegar 10g

Equipments

1. Oven (preheat at 165)
2. Ring mould 7-inch

Time

1 hour

Steps

1. Separate egg whites and yolks.
2. [Batter] Mix oil and cake flour.
3. [Batter] Add and mix egg yolks and milk.
4. Preheat oven at 165 degree.
5. [Meringue] Add vinegar into egg whites.
6. [Meringue] Beat egg whites till firm peaks.
7. Mix meringue into the batter.
8. Pour into ring mould.
9. Cover with aluminium foil.
10. Bake for 20 minutes at 165 degree.
11. Remove aluminium foil.
12. Bake for 20 minutes at 155 degree.

Personal Notes

1. Ring mould allows the cake to hold its shape better. Without the ring, the center of the cake rises the highest and cracks will form.
2. Slowly add in sugar while beating the egg whites. Sugar keeps the form of the meringue. Do not use icing sugar.
3. Beat the egg whites with high speed to form large bubble, then turn it to medium speed for a consistent meringue.
4. Use the folding technique when mixing the meringue and the batter. This prevents over-beating the egg whites.
5. Add in only 1/3 of the meringue and mix well, then only add in the remaining meringue. Otherwise it will be difficult to mix well.
6. Slowly pour the batter into the mould to release large air bubbles in the batter.

References

小高姐 - 戚风蛋糕