TJean Recipe
Chiffon Cake
Medium 2 hours Desserts Bake Afternoon Tea Vegetarian Family-Friendly Homemade Cake Light & Fluffy
About this recipe
A light and airy homemade chiffon cake with a delicate golden crust and a soft, cloud-like crumb, baked in two temperature stages for an even rise.
Ingredients
6 eggs, separated
45 g granulated sugar, for the egg yolks
68 g milk
35 g corn oil
110 g cake flour
65 g granulated sugar, for the egg whites
Recommended pan: one 8-inch round cake pan.
Instructions
| Stage | Product | Mode | Top Heat | Bottom Heat | Time |
|---|---|---|---|---|---|
| Initial bake | TJean UBaker S1 22L | Bake | 100°C | 120°C | 20 min |
| Final bake | TJean UBaker S1 22L | Bake | 130°C | 140°C | 30 min |
01 Separate the egg whites and egg yolks from 6 eggs, placing them in two clean bowls.
02 Add 45 g of granulated sugar to the egg yolks.
03 Whisk until the sugar is incorporated and the yolk mixture becomes smooth.
04 Add 68 g of milk and mix well.
05 Pour in 35 g of corn oil and whisk until fully combined.
06 Add 110 g of cake flour.
07 Gently whisk until the batter is smooth and no visible dry flour remains. Avoid overmixing.
08 Begin beating the egg whites with an electric mixer.
09 Gradually add 65 g of granulated sugar to the egg whites in two additions.
10 Continue beating until the meringue becomes light, fluffy and able to hold firm peaks.
11 Add one-third of the whipped egg whites to the egg yolk batter.
12 Gently fold until the mixture is evenly combined.
13 Pour the lightened yolk batter into the bowl containing the remaining whipped egg whites.
14 Using a spatula, gently fold until the batter is uniform in colour and texture. Do not overmix or press too firmly, as this can deflate the air bubbles.
15 Pour the batter into an 8-inch round cake pan.
16 Tap the pan gently several times to release large air bubbles.
17 Place the cake pan in the TJean UBaker S1 22L. Select Bake mode.
18 Bake with the top heat at 100°C and the bottom heat at 120°C for 20 minutes.
19 Increase the top heat to 130°C and the bottom heat to 140°C. Continue baking for 30 minutes.
20 Remove the cake when the surface is evenly risen and golden.
21 Allow the cake to cool completely before removing it from the pan.
22 Demould, slice and serve.