How to make Chiffon Cake
Difficulty: VERY Easy
Time: 1hr + cooling time
Number of servings: 18cm (7inch) ungreased tube pan
Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups
Necessary Equipment: Electric Mixer
Ingredients:
4 eggs
6 tbsp. granulated sugar
5 tbsp. cake flour
Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for 15 minutes until white and fluffy.
2. Preheat the oven to 180C (356F).
3.
Sift in cake flour, half at a time, and mix on low speed with an
electric mixer for a minute or two in total until just combined.
4. Pour the batter into the ungreased tube pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for 30-40 minutes.
*Do not open the oven door!
6. When it's done, drop the pan lightly to prevent shrinking.
7.
Turn the pan upside down and place it on a bottle so it is suspended
over the counter. Let it cool completely before removing from the pan
for an hour or two.
8. Remove the cake from the pan and cover tightly with
plastic wrap.
# You can store overnight at room temperature, for 2-3 days in the fridge, or for about a week in the freezer.
