Chiffon cakes are my favorite kind of cakes. I even use them as the cake base for my mousse and whipped cream cakes. I like chiffon cakes more than sponge cakes as they are fluffier and more moist. You don’t need to brush any simple syrup on top of the chiffon cake when assembling the cake. Adding syrup = adding sweetness. So definitely that is something I am always trying to avoid.
Vanilla Chiffon Cake 雲尼拿戚風蛋糕
makes a 7-inch cake
75 g cake and pastry flour
4 egg yolks, large
55 g milk
50 g canola or vegetable oil
1 tsp vanilla bean paste or pure vanilla extract
4 egg whites, large
60 g granulated sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
For the yolk batter, place shifted flour into another mixing bowl then make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the remaining meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
Pour batter into the chiffon cake pan. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Smooth top with an offset spatula.
Bake for 25 to 30 minutes or until a wooden skewer inserted in the center of cake comes out clean (every oven is different so adjust baking time accordingly). Drop cake pan on the kitchen counter at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool on a wire rack. Unmold cake and serve.
This is how I unmold my cake without using any tool. With the help of gravity and your own hands, your cake can be removed perfectly. Please note that the video is in Cantonese.
If I were to make whipped cream or mousse cake I would bake my cake in a round cake pan. Half of the recipe would yield a 6-inch cake like this.
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