Easy Chiffon Cake

 

Ingredients (17cm diameter chiffon cake tin)

4 Eggs
50g Cake Flour
90g Sugar
40ml Vegetable Oil
70ml Milk

Method

Preheat your oven to 355°F/180°C.

Sift the cake flour.

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.

While mixing 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.

After the 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 the photo.

After it has cooled completely, remove the tin. Our simple cake is finished!

♪Baking hint: 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.

Actually, you 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.