Chiffon Cake

Today, I will introduce how to make chiffon cake. Chiffon cake is a type of sponge cake and it was invented in America. It is called a chiffon cake because the mouthfeel is light like the chiffon of silk fabrics. The secret of the mouthfeel use the salad oil instead of butter. You can make soft dough by doing so. In addition, the shape of the cake is taller than common sponge cake, and it is characteristic that there is a cylindrical hole in the center.

The materials are three egg yolks and egg whites, milk, sugar, salad oil, weak flour and cocoa powder. First, heat the milk and add it to the cocoa powder. Then dissolve it well and filter it through a tea strainer. In that way, the cocoa is in a liquid state. Second, add sugar to the egg whites in two times and beat the egg whites until stiff peaks form. Next, beat the egg yolk until it becomes white and add the salad oil, cocoa liquid and weak flour in that order. Next, add only one-third of the egg white which you beat a while ago and mix it well. Then, add the remaining egg white and mix it while being careful not to lose the bubbles. Finally, pour it in the mold for exclusive use of chiffon cake and bake it in the oven at 170 degrees Celsius for 30 minutes. After it is baked, place it upside down and cool it. This cake is more delicious when you eat it with fresh cream or fruit. As an alternative to cocoa, you can enjoy various flavors by using black tea or green tea.

I often make chiffon cake when I go to my friend's house or have an event (Valentine Day or Halloween). I sometimes distribute it to many friends because it can be cut small and divided. If any remains, I eat it for breakfast or a snack. We can easily obtain the materials of this cake and make it if we have the mold for the chiffon cake. In addition, it is very easy because we can make it just by mixing materials without using kitchen knife.  Why don't you try it!