Chiffon cake 戚風蛋糕

 

 Guess what?! I finally found a perfect chiffon cake pan in the Home Outfitter. It is a 9inch two-piece angel food cake pan, not the non-stick type, cost $25 *(the cake wont rise in the non-stick pan, i bought one before, and i was so mad that i wasted my $ to get a wrong pan) I can finally make my very first chiffon cake at home, I have been waited this moment for so long. However, I had made the stupiest error in my life, I totally forgot about the baking powder. That is why my cake was so flat because it couldn't rise without the fxxking baking powder -.- !! ughh :< But the happiest thing was that the cake was still soft as pillow,, yumyumm :D

Basic Chiffon Cake recipe (one 9inch pan):

5 egg whites

60g sugar

1/4tsp cream of tartar

1/4tsp salt

5 egg yolks

50g sugar

60ml milk

50ml veg. oil

100g cake flour

1/4tsp baking powder

1) beat egg whites, sugar, cream of tartar and salt on high for 7mins or until it forms stiff peaks, set aside and prepare the yolk mixture.

2) with the same mixer, beat yolks and sugar together for a few minutes until sugar has dissolved. Add in milk and oil, mix to combine with a wooden spoon. Sift in flour and baking powder, mix until just combined.

3) fold beaten egg whites into the yolk mixture, be careful not to over-mix. Pour batter into a pan.

4) bake in 350F preheated oven for 35mins. Flip the pan and let the cake cool in the pan completely. 

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