This is a really moist and soft, well-made chiffon cake baking. A sponge-like cake that is fantastic, the shape and colour are good and it is easy to make. It will melt in our mouths, it’s nice to be able to taste the sweet and delicious chiffon cake without a lot of ingredients. Separate 5 egg whites from the yolks then in a separate bowl, add cake flour together with vegetable oil and mix then with a whisk.
Mix until the batter is very smooth and consistent then add milk and 5 egg yolks to the batter and mix gently until smooth. Into the bowl with the egg whites, add lemon juice or vinegar and start whipping on high speed until it forms coarse foam. Add sugar into the meringue in three additions, once you have added the third addition, switch to medium speed and mix until stiff peak.
Add a third of the meringue into the egg yolk batter and mix gently with a whisk. Pour the egg yolk batter into the remaining meringue and continue to fold with a spatula until well incorporated. Pour the cake batter into a cake pan, use 8 inches removable round pan. Shake and drop a few times to smoothen the surface and remove air bubbles in the batter.
Bake in a 290F/144C preheated oven for 30 minutes then adjust the temperature to 300F/150C and bake for another 30 minutes. Once baked and out of the oven, by the cake upside down immediately and let it cool. Demold the cake once completely cool then slice and serve. You can serve this cake plain or slice and fill it with cream. Enjoy.
- 5 Eggs
- Oil 75ml /6Tbsp
- Milk 70ml
- Cake Flour 100g/2/3 cup/ 3.5OZ (80g All-purpose flour+20g corn starch)
- Caster Sugar 75g/5Tbsp
- Lemon juice 5g/2 tsp
- 8 inch round mould
- Pre-heat oven to 144°C/290°F. Bake for 30 minutes.
- Then adjust the temperature to 150°C/300F, and bake for another 30 minutes.
- Adjust the baking time and temperature according to your own oven