Vanilla Chiffon Cake

The basic vanilla chiffon cake & this bake made my day. There are of course room for improvements but till then, this is a good bake for me. It has a slightly dark hue of yellow because Kampung Eggs were used in this recipe.

• This recipe is adjusted, with guidelines adapted from My Mind Patch

*This recipe is baked using a 6" push bottom cake tin

*I have adjusted this recipe to suit the desired cake size

 

Ingredients :

(A)

1. 50g Milk 
2. 35g Fine Sugar
3. About / less than 1/2tsp Salt 
4. 40g Vegetable Oil (I used Canola)
5. 1tsp Vanilla 
6. 6 Egg Yolks 
7. 85g Top / Cake Flour (I used Cake Flour)
8. 20g Tapioca Starch

(B)

1. 6 Egg Whites
2. 1tsp Lemon Juice
3. 70g Sugar

Method 

1. Line the base of your cake pan with parchment paper.
2. Briefly mix together flour & starch. Set aside
3. Add together 35g sugar, salt, oil, vanilla & milk. Briefly mix to dissolve sugar a little.
   
   
4.  In a mixing bowl, add together egg yolks & milk mixture. Beat with hand whisk until pale & creamy.
   
   
   
   
   
   
   
   
   
   
   
   
   
5. Carefully, sieve flour into egg yolks mixture.
6. Using a hand whisk, beat to combine well. I call it a yellow batter now.
7. Preheat oven at 150°c.
   
   
   
   
   
   
   

   

   Yellow Batter

8. In a separate dry & grease-free bowl, pour in egg whites & lemon juice. Beat at medium high speed (KA Mixer 6-8) until frothy. Add in sugar, increase speed, continue to beat until firm peaks formed.

   

   Pour Egg Whites into Mixing Bowl

   

   Add in Lemon Juice into Egg White

   

   Egg White is Frothy, Ready for Sugar to Be Added

   
   

   

   Add 70g Sugar into Frothy Egg Whites

   

   Firm Peak Formed

9. Visually divide meringue into 3 parts. Add 1/3 (1 part) of it into yellow batter. Fold with a spatula to combine. This is to lighten up the yellow batter [heavy] so that it will not deflate the meringue [light] in the following step.

   

   1/3 of Meringue in Yellow Batter

   
   

   

   Fold with Spatula to combine

   
   
   
   
   

   

   Lightened Yellow Batter

10. Once yellow batter is lightened with 1/3 of meringue, pour it into the remaining meringue. (Yellow into White). Gently fold with spatula to combine well. 

    

    Add Yellow Batter into Meringue

    
    

    

    Fold

    
    

    

    White streaks are still visible, continue to fold

    
    

    

    Batter is well-combined

11. Carefully, pour the entire batter into your prepared cake pan, fill up to 80%. Drop filled cake tin onto your countertop a few times to remove trapped air. (If there are extra batter, pour it into cupcake cases).
12. Bake at 150°c for 30 - 35 minutes or until cake tester inserted comes out clean.

    

    Add caption

    

    
    

13. Once your cake is done, remove from oven & drop it onto your countertop from 10cm high to prevent cake from shrinking. 
14. Invert cake to cool. 
15. Once completely cool, remove cake from pan. Cut to serve or store.

*Please use a serrated knife to cut. Gently "saw" downward to avoid breaking the cake :).