Chiffon Cake Recipe

I started baking when I was having my first summer break back in Uni Year 1. We were having a Christmas lunch at my uncle's house and I got nothing to bring, so I decided to bake a cake - brilliant! It was just a chocolate mud cake with some decorations, quite simple. But everyone loved it and made so many compliments...and that was my starting point. 

It is a great feeling sharing your food with your beloved and see how much they enjoy it. 

Today is an amazing recipe from Savourydays - Chiffon cake. This cake is so well-known for its fluffy, light and soft texture - 'like you're having cloud, it melts in your mouth'. It's a quite challenging cake. I've been trying countless times before I can actually bake a proper one. But this cake deserves that much effort, seriously! My family loves the strong flavor of coffee, but you still can substitute with pandan, orange, lemon, anything that you can think of...give it a try and you won't regret! 

Ingredients (20 x 20 cake pan)
1. Egg Yolk batter

• 4 egg yolks (50g/e)
• 20g sugar
• 40g all-purpose flour
• 40g corn flour
• 45ml milk
• 35ml vegetable oil
• 1 tablespoon coffee powder

2. Egg White foam

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 40g sugar

Method
1. Egg Yolk batter

• Heat up the milk in the microwave with coffee powder (50sec), mix well. Set aside.

• In a mixing bowl, beat together the egg yolks and sugar with a hand whisk till sugar dissolved.

• Stir in oil and milk-coffee.
• Fold the flour into the egg yolk mixture. Mix well. Set aside.

2. Egg White foam

• Beat the egg whites with hand mixer/stand mixer at medium speed until frothy (2-3 minutes). Slowly add in sugar and cream of tartar while beating at high speed.

• Beat until the egg white is stiff and shining but not dry (about 3 minutes).

3. Preheat oven at 175 degrees Celsius 

4. Use a spatula and gently fold 1/3 of the egg yolk mixture into the egg white mixture (meringue). Do it thoroughly.

5. Gently fold 1/2 of the remaining egg yolk mixture into the egg white mixture. Do it clockwise and very gently, about 5 rounds. 

6. Fold in the rest of the egg yolk mixture. Do it clockwise and very gently, about 3 rounds. 

7. Pour into an ungreased cake pan. Bake for 40-45 minutes.
8. Once cake is cooked (insert a skewer into the middle of the cake and it comes out clean), remove immediately from the oven and invert the pan onto wire rack. Let it cook before removing cake from pan. 

*Note: 
1. Try to use the fresh eggs if you can2. Step 4 - 6 is really important, try to do it gently and do not fold too much (2-3 rounds for each step should be enough). 

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