Wednesday, 28 August 2013

Original Chiffon Cake

Nomsies Kitchen Original Chiffon Cake Recipe
Original Chiffon Cake from Nomsies Kitchen
Original Chiffon Cake
Hello and happy Hump Day! I can't believe it is Wednesday already and nearly the end of August. 

My mother has recently fallen in love with a recipe for this really light chiffon cake. She got the recipe from a book she bought in Taiwan recently. It is in Mandarine and I can't read the characters, so I can't really tell you what it says specifically. Sorry! I got my dad to translate the recipes for me. Essentially the book is written by a Japanese Chef and the recipes in the book is specific to chiffon cake. The recipes revolve around one basic chiffon cake, and contain a variety of flavours including spinach and pumpkin. I can't wait to try my hand at those flavours, really does sound and look interesting. 
Chiffon Cake Book in Mandarine
A photo of the book
However, to start off, I have been making the original plain flavoured ones. I have made this a couple of times since I have been back in Malaysia for some dear friends. It is ridiculously easy to make. It calls for only 5 ingredients. You do need quite a few eggs, 7 to be precise and you also need a chiffon cake tin. The recipe does not contain any butter.
Original Chiffon Cake
Fresh out of the oven
As you can see from the cover of the book, you are supposed to invert the cake and serve it with it's underside as the top. It is easier to cut the cake this way as it is very soft. However, I just love its fluffy, round golden top! Hence, I photographed and served mine the right side up. I will try to make a few other flavours of this cake and hope to share those recipes with you soon. Stay tuned!

Original Chiffon Cake

Recipe for Original Chiffon Cake
Prep Time 20 minutes/ Baking Time 38-40minutes / Serves 8
You will need a 8" Chiffon Cake Tin

7 Eggs (separate yolks and whites)
90ml Sunflower Oil
100ml Milk (slightly warm)
120gm Self Raising Flour (sifted)
100gm Sugar

Method

1. Pre-heat you oven to 180 Celsius. Place the Egg Whites in a bowl and using a hand whisk, start to whisk. When the Egg Whites start to become slightly frothy, slowly add in the Sugar and continue to whisk until you get stiff peaks. Set aside.

2. In another bowl, whisk the Egg Yolks together with the Sunflower Oil and warm Milk. Once combined, add in the flour in about 5 additions, whisking to combine evenly as you go.

3. When all the flour has been added, fold in the Egg Whites and Sugar mixture. Pour the batter into the cake tin and bake for 38 - 40 minutes.

5. Once baked, remove the cake from the oven and leave to cool. After about 20 minutes or until the tin has sufficiently cooled, carefully take a knife and run around the outer sides of the cake. You should be able to remove the cake from the tin now. Next, run a knife along the base of the cake and finally around the edges around the inner ring. You should be able to remove the base of the tin now. Serve it according to which side you prefer. 
Original Chiffon Cake
Inverted Cake
How I prefer it

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