Break four eggs into a bowl, beat, and add all of the sugar.
Mix sugar and
eggs together with a hand mixer. If you can control the speed, put it
on the highest setting and mix for 15 minutes.
If you were mixing on high, mix it for
another 10 minutes on medium, and then turn it down to low.
on low speed, take the sifted flour and add in two parts. Make sure
that there are no powdery bits left as you mix. Mixing for about a
minute is OK.
Pour the batter into a chiffon cake tin.
Ensure that the batter gets into all the parts of the
mould. This is so that the batter will rise evenly when it's baking.
Lift the tin up about 10 cm and tap it a few times on the counter to get rid of
trapped bubbles in the batter. As shown in the picture, you can also use
a spatula to smooth out the bubbles.
Bake for 30 to 40 minutes. Do not open the
oven door until the baking is finished. This is essential.
If you have a
small oven, your cake will burn, so after you've put in your cake at
355°F/180°C, turn down the heat to 320°F/160°C. Again, under no
circumstances should you open the door.
cake has finished baking, drop it onto the table from about 10 cm to
prevent shrinking. After that, let the cake cool upside down as shown in
After it has cooled completely, remove the tin. Our simple cake is finished!
If the cake seems like it will burn, turn down the heat to 285°F/140°C.
However, the baking time must absolutely be more than 40 minutes, and
under no circumstances should you open the oven door.
can use this batter to make a sponge cake or a roll cake too. A
spongecake should be baked for 20 to 30 minutes, and a roll cake for 10
to 15 minutes.