Fluffy, airy, light, spongy and delicious chiffon cake 😋 When I was a kid, my mom would only buy a perfectly made chiffon cake from the Asian bakery in Chinatown on special occasions like birthdays. These were so beautifully made with their perfect rounds and cream mixed with fruit that was just oozing with sweet goodness 🤤 Naturally, I longed for birthdays to roll around just to have a big slice. Nowadays, I can just make them anytime I want because the recipe just happens to be just a piece of cake 🍰👌🏽 Full secret to follow:
- 3 egg yolks
- 4 egg whites
- 60 grams sugar (divide into 2 separate parts, so 30 grams each)
- 50 grams cake flour
- 40 grams milk (can anywhere between 1% milk to 10% cream)
- 50 grams neutral oil (canola or vegetable oil)
1/ Preheat oven to 340°F. Line your baking pan with parchment paper and oil or butter the sides.
2/ In a double boiler, whisk together egg yolks and half of the sugar until you get a pale colour. This should take about 2 mins. (To create the double boiler, I simply filled a small bowl with boiling water and placed my slightly larger bowl on top, making sure it covers the top of the small bowl completely).
3/ Add cake flour to the yolk mixture one spoon at a time while whisking. Whisk until mixture is smooth.
4/ Whisk milk into the yolk mixture until smooth.
5/ Whisk oil into yolk mixture until smooth. Set aside.
6/ In a large bowl, beat egg whites and remaining half of sugar with an electric mixture until stiff peaks form. This is the meringue.
7/ Add a dollop of the meringue mixture into the yolk mixture. Whisk well.
8/ Pour all of the yolk mixture into the meringue mixture and fold them together using a rubber spatula. About 15-20 folds.
9/ Pour batter into prepared pan.
10/ Bake for 25 mins.
11/ Remove from oven and wait a few minutes before running a knife around the pan and flip backwards onto a cooling rack. It will deflate a bit.
12/ Peel parchment paper. Serve with your favourite fruits, whipped cream or even on its own with some tea!