「Chiffon Cake」

Ingredients and amounts

• 1 large egg (about 50 g)
• 16 g white sugar
• 8 g cooking oil
• 10 g milk
• 17 g cake flour
• For 6-inch cake (3 eggs): 3 eggs, 50 g white sugar, 25 g cooking oil, 30 g milk, 50 g cake flour
• For 8-inch cake (5 eggs): 5 eggs, 80 g white sugar, 40 g cooking oil, 50 g milk, 90 g cake flour

Step-by-step method

1. 1

   Step 1

   Take fresh eggs out of the refrigerator.

2. 2

   Step 2

   Prepare two dry bowls: one for egg whites and one for egg yolks.

3. 3

   Step 3

   The bowl for egg whites can have slight moisture but no oil; the bowl for egg yolks must be completely dry.

4. 4

   Step 4

   Crack the eggs and separate the whites from the yolks, using your hands or an egg separator.

5. 5

   Step 5

   During separation, do not break the yolks; ensure no yolk gets into the whites, as this will prevent proper whipping (the white chalaza can go into the whites).

6. 6

   Step 6

   Note: If not using a stand mixer, the egg white bowl is also the mixing bowl. To avoid overflow, the bowl should be no more than 1/8 full after adding all whites.

7. 7

   Step 7

   Prepare a new empty bowl. Add all the cooking oil, then sift in the cake flour and stir.

8. 8

   Step 8

   The oil will prevent gluten formation.

9. 9

   Step 9

   Add the egg yolks to the bowl, then add the milk and 1/4 of the sugar. Mix evenly with a spatula.

10. 10

    Step 10

    At this point, the milk adds moisture but gluten should no longer form.

11. 11

    Step 11

    Prepare the cake flour. Slowly sprinkle it into the bowl while mixing in a zigzag motion (move the spatula side to side or back and forth along its blade). Do not stir in circles.

12. 12

    Step 12

    Continue adding all the flour, using the same mixing method, until evenly combined and no dry flour remains (some lumps are normal; keep mixing to break them up).

13. 13

    Step 13

    Set aside.

14. 14

    Step 14

    Prepare the remaining 3/4 of the sugar. Divide it into three equal portions.

15. 15

    Step 15

    Add lemon juice or white vinegar to the egg whites (optional).

16. 16

    Step 16

    Beat the egg whites with an electric mixer on medium speed until large bubbles form, then add the first portion of sugar.

17. 17

    Step 17

    Beat on high speed until the bubbles become fine, then add the second portion of sugar.

18. 18

    Step 18

    Beat on high speed until soft peaks form (when lifting the beater, the peaks are long and droopy), then add the third portion of sugar.

19. 19

    Step 19

    Beat on medium-low speed until stiff peaks form (when lifting the beater, the peaks are short and upright; the bowl can be inverted without the whites falling out).

20. 20

    Step 20

    The egg whites are now properly whipped.

21. 21

    Step 21

    Refer to the attached link for images on judging egg white consistency.

22. 22

    Step 22

    Keep the mixer close to the bottom of the bowl to prevent the top from being whipped while the bottom remains liquid.

23. 23

    Step 23

    Give the egg yolk mixture a few quick stirs.

24. 24

    Step 24

    Use a spatula to fold 1/3 of the meringue into the egg yolk batter.

25. 25

    Step 25

    Use a folding technique to avoid deflating the mixture.

26. 26

    Step 26

    The folding technique is as follows:

27. 27

    Step 27

    With your right hand, insert the spatula from the center of the bowl down to the bottom.

28. 28

    Step 28

    Scrape towards the 8 o'clock position until you hit the bowl wall, then lift the spatula up and bring it back to the center to drop the batter back in.

29. 29

    Step 29

    With your left hand, rotate the bowl from the 9 o'clock position to the 7 o'clock position (a 60-degree turn) to complete one cycle.

30. 30

    Step 30

    Work at a speed of about two folds per second.

31. 31

    Step 31

    This method is from 'Ms. Kojima's Cake Classroom'. In simple terms, it's like stir-frying.

32. 32

    Step 32

    Pour the mixture of 1/3 meringue and yolk batter into the remaining 2/3 of the meringue, and continue folding until evenly combined.

33. 33

    Step 33

    Pour the batter into the cake pan. Tap the pan on the counter a few times to release large air bubbles.

34. 34

    Step 34

    Total baking time: 30-35 minutes for a 6-inch cake, 50 minutes for an 8-inch cake. Adjust based on your oven, typically within ±5 minutes (observe through the oven door in the last few minutes).

35. 35

    Step 35

    Preheat the oven with the top heating element at 150°C and the bottom at 160°C. It takes about 10 minutes to reach the set temperature.

36. 36

    Step 36

    After preheating, place the pan on the lower rack of the oven.

37. 37

    Step 37

    Use variable temperature baking in two stages.

38. 38

    Step 38

    First stage: set the oven to top heat 150°C and bottom heat 160°C.

39. 39

    Step 39

    The first stage lasts for the first 3/5 of the total baking time.

40. 40

    Step 40

    Second stage: set the oven to top heat 160°C and bottom heat 170°C.

41. 41

    Step 41

    The second stage lasts for the remaining 2/5 of the total baking time. Simply adjust the oven temperature to switch stages.

42. 42

    Step 42

    Once baked, remove the cake from the oven.

43. 43

    Step 43

    Be careful of burns; use a towel for assistance.

44. 44

    Step 44

    Optional: Drop the pan from a height onto the counter to release hot steam.

45. 45

    Step 45

    Invert the pan and let the cake cool for 10 minutes.

46. 46

    Step 46

    Removing the cake from the pan before it is cool will damage it.

47. 47

    Step 47

    Be careful of burns; use a towel for assistance.

48. 48

    Step 48

    Remove the cake from the pan and serve.