1. Preheat oven to 180 degrees celcius. Have your chiffon cake tin mould ready. Do not grease it!
2. Let’s start with Group A ingredients. Separate the egg whites and the egg yolks. Ensure that there is no trace of yolk in the whites. Allow them to come to room temperature. This is especially important for the egg whites to be whisked to their peaks.
3. Start with the group A ingredients as we only want to whisk the egg whites when everything else is done. If not, the egg whites will start to deflate.
4. In the bowl containing the yolks, add in sugar and whisk until light and pale. This can be done with a hand whisk. We just need some aeration in the yolks. Add in the oil and whisk until incorporated.
5. Add the milk into the yolk mixture and whisk. Then, measure and sift your dry ingredients and whisk into the yolk mixture.
*Update 15/07/2014: I have gotten a few people asking me regarding the type of flour to be used for a chiffon cake. The best flour to use is cake flour.
As we want to achieve a soft, tender crumb and fluffy cake, we want a flour that doesn’t develop too much gluten which makes cakes tough – i.e a flour with low protein content. The flour with the lowest protein content is cake flour (about 7-8%). Sure, you can still make a chiffon cake with all-purpose flour(about 10-12% protein content). But the cake flour will give you a slightly tender, softer crumb.
If you don’t keep cake flour in your pantry, that’s fine because you can easily make your own cake flour. To make your own cake flour, start of with 1 cup of all-purpose flour, remove 2 tbsp of AP flour. Replace it with 2 tbsp of cornflour. Whisk the flour and sift twice to make sure that the cornflour is well distributed.
Whisking the egg whites
6. Next come the crucial step of whisking the egg whites. It is best to use room temperature egg whites because whites right out of the fridge will be too cold and will not whisk well. We are essentially whisking a meringue. Start with a stainless steel clean and grease-free bowl (I always rinse it with boiling water to rid of any remaining grease). Add in your room temperature egg whites and put it onto your mixer.
1. Preheat oven to 180 degrees celcius. Have your chiffon cake tin mould ready. Do not grease it!
2. Let’s start with Group A ingredients. Separate the egg whites and the egg yolks. Ensure that there is no trace of yolk in the whites. Allow them to come to room temperature. This is especially important for the egg whites to be whisked to their peaks.
3. Start with the group A ingredients as we only want to whisk the egg whites when everything else is done. If not, the egg whites will start to deflate.
4. In the bowl containing the yolks, add in sugar and whisk until light and pale. This can be done with a hand whisk. We just need some aeration in the yolks. Add in the oil and whisk until incorporated.
5. Add the milk into the yolk mixture and whisk. Then, measure and sift your dry ingredients and whisk into the yolk mixture.
*Update 15/07/2014: I have gotten a few people asking me regarding the type of flour to be used for a chiffon cake. The best flour to use is cake flour.
As we want to achieve a soft, tender crumb and fluffy cake, we want a flour that doesn’t develop too much gluten which makes cakes tough – i.e a flour with low protein content. The flour with the lowest protein content is cake flour (about 7-8%). Sure, you can still make a chiffon cake with all-purpose flour(about 10-12% protein content). But the cake flour will give you a slightly tender, softer crumb.
If you don’t keep cake flour in your pantry, that’s fine because you can easily make your own cake flour. To make your own cake flour, start of with 1 cup of all-purpose flour, remove 2 tbsp of AP flour. Replace it with 2 tbsp of cornflour. Whisk the flour and sift twice to make sure that the cornflour is well distributed.
Whisking the egg whites
6. Next come the crucial step of whisking the egg whites. It is best to use room temperature egg whites because whites right out of the fridge will be too cold and will not whisk well. We are essentially whisking a meringue. Start with a stainless steel clean and grease-free bowl (I always rinse it with boiling water to rid of any remaining grease). Add in your room temperature egg whites and put it onto your mixer.
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