Hello~~
The first time I made Chiffon cake I was 15 years old. I didn’t have a hand or elect mixer so I had to mix it all by hand. I greased the tube pan and after baked it I didn’t know to cool it upside down so my chiffon cake sank. My mother said tasted good but she laughed at it’s sad appearance😭.
Next time I tried I again greased the pan. After baking I cooled it upside down but my cake fell out of the pan😭. So, I was thinking what was wrong and I realised I didn’t need grease the pan. I don’t know how many times I failed. Every time I failed I felt so disappointed but I didn’t want to give up. When I finally succeeded I was so happy and had a big smile🤪 like that!
From my mistakes here’s a few tips for you.
Do not grease your tin and do not use Teflon style tube tin – the mixture needs to stick in your pan so the cake doesn’t sink or fall out.
Beat egg whites until you can form stiff peaks – this make your cake fluffy so when egg white is done you should be able to form peak that hold themselves up.
When folding your egg whites into the yolk mix do not add all egg white once, only add a third at a time – use a spatula, do not use a whisk, and do not add all in once. When you mix egg whites and yolk mix gently fold it as you combine your mixture.
Cool upside down – as soon as remove your cake from your oven, flip your cake pan over and cool it down with a bottle through the centre of the pan. Chiffon cake is light and fluffy so if you cool it normally your cake will sink. The longer you let it cool, 4hrs or even a day in the pan, the less chance it will sink.
Store in an airtight container in the fridge to prevent the cake drying out.
Lemon Tea chiffon cake
Equipment
- W17cm + H8cm Chiffon cake tin
- Hand mixer
Ingredients
- 4 g Brown tea bags Brown tea leaves
- 30 g Hot water
- 1 each Lemon Use zest as well and Lemon juice 50g
- 4 each Yolk
- 40 g Sugar
- 35 g Rice oil
- 90 g Plain flour
- 4 each egg whites
- 40 g Sugar
Garnish
- 100 g Thickened cream
- 1 tbsp Sugar
Instructions
- Preheat your oven 170℃.
- In a bowl pour 30g of hot water over a tea bag to make tea.
- Zest and squeeze a lemon saving both the zest and juice separately.
- Add the lemon juice, about 50g, into the brown tea.
- Separate the egg yolks and whites in to separate bowls.
- In to two separate bowls add 40g of sugar.
- Add the 40g of sugar into the yolk bowl and whisk it.
- Add the 35g of rice oil slowly into the yolk bowl as whisking it.
- Sift the 90g of plain flour into the yolk bowl and whisk it.
- Add 40g of sugar into the egg whites bowl and beat until a thick foamy consistency You should be able to form the mix into peaks that stand up by themselves.
- Add the beaten egg whites into the yolk one third at a time gently folding with a spatula.
- Add the lemon zest and gently fold until no white egg remains. (Do not over mix)
- Pour the mixture into an ungreased tube pan then shake and gently tap the pan on the bench the flatten the mixture and fill any gaps.
- Bake in the oven for 25 -30 mins at 170℃.
- After 25-30mins take out of your oven and let cool for 4 hours with the pan upside down on a bottle. (see the photo). This is why we don’t grease the pan.
- When cool, gently remove the cake from the pan.
- Add 100g of thickened cream into a bowl.
- Add 1tbsp of sugar to the cream and whisk it.
- Cut your chiffon cake to serving size, place to a plate, and add the whipped cream.
