Chiffon Cake



Ingredients:

Egg Yolk Mixture:

  • 4 egg yolks
  • 64g corn oil
  • 85g milk
  • 85g cake flour
  • A pinch of salt
  • Few drop of vanilla extract

Meringue:

  • 4 egg whites
  • 70g granulated sugar
  • A few drops of lemon juice or white vinegar (to stabilize the meringue)

Preparation:

  1. Separate the eggs, ensuring the egg whites are free of oil and water.
  2. Preheat the Cooven FoodEngine using the “Oven” mode at 130°C.

Making the Egg Yolk Mixture:

  1. In a bowl, combine corn oil and milk, stirring until fully emulsified.
  2. Sift in the cake flour and mix with a whisk in a “Z” motion until just combined. Avoid overmixing.
  3. Add the egg yolks, salt, and vanilla extract. Continue mixing in a “Z” motion until smooth. Set aside.

Whipping the Meringue:

  1. Place the egg whites into a clean, grease-free bowl. Add a few drops of lemon juice or white vinegar.
  2. Beat on high speed with an electric mixer until large bubbles form, then add the granulated sugar gradually.
  3. Continue beating until soft peaks form (curved tips) and then whip slightly further to reach stiff peaks (straight tips with slightly curved ends).

Method:

  1. Gently fold 1/3 of the meringue into the egg yolk mixture using a whisk.
  2. Pour the combined mixture back into the remaining meringue and gently fold until fully incorporated.
  3. Transfer the batter into a 7-inch cake mold and smooth the surface with a spatula. Lightly tap the mold on the counter to release any large air bubbles.
  4. Bake in the preheated Cooven FoodEngine at 130°C for 20 minutes, then increase to 135°C for another 15 minutes, and finally to 140°C for 10 minutes or until fully cooked.
  5. Remove the cake from the oven and immediately invert the mold onto a cooling rack to prevent shrinkage.
  6. Once completely cooled, run a spatula or your hand along the edge of the mold to release the cake easily.

Tips:

  • The key to success is properly whipped meringue: avoid underwhipping or overwhipping. Aim for soft peaks nearing stiff peaks for the best result.
  • Use gentle folding techniques to prevent deflating the meringue.
  • Do not grease or line the mold to allow the batter to cling to the sides and rise properly.
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