Baked with Love

Bake goods are always a treat and as a bonus they are a joyful entertainment in the kitchen. Remember your mother’s famous baked cake secret recipe that brought the whole family together to the table after Saturday dinner? Or your most favorite part of your school tiffin? Or something that you’ve enjoyed with green tea as a snack in the evening? Chiffon cake is the one I’ve enjoyed pretty much my entire life. It is Simple. Delicious. Perfect. Couple of weeks ago one student of Smith’s school of English, Azamino https://sse-franchise.com/smiths-school-of-english-azamino/ brought this cake for everyone. It was so good that I didn’t forget to ask for the recipe 🙂 Her recipe is incredibly easy to follow so don’t worry if you have limited baking experience.

Chiffon cake, which is made of beaten eggs to give the cake a light consistency.  This has a unique cloud-like light and fluffy texture, which is as fine as a thin silk fabric like chiffon. This is because the chiffon cake is made of meringue, which contains a lot of air. This happens because the white parts of the eggs are beaten for really good amount of time.

Ingredients

Flour 100g

Sugar 100g

Egg 6 eggs

Baking powder 3g

Tea leaf 2 small bags

Hot water 1/3 cup

Oil 1/3 cup

Procedure

First separate the egg white and egg yolks in 2 bowls. Beat the white and yellow part with 100g Sugar in each bowl for at least 3-4 minutes. Egg white (meringue) should look like this-

As for the egg yolks, beat until it gets little brownish. Then add oil and beat again for couple of minutes. Add tea leaves powder and beat again for 1 minute. After that, add while sifting, the dry ingredients – flour and baking powder and start folding.

Combine egg yolk batter and meringue. To do it properly, first, drop a scoop of meringue into the egg yolk cake batter and combine (do it in 3 times)  till you don’t see any streaks off egg whites. Then pour the egg yolk batter back into the meringue bowl and fold them all together with a spatula.

Pour the batter into the baking pan. Here’s the product link recommended by the student- https://www.amazon.co.jp/%E9%81%A0%E8%97%A4%E5%95%86%E4%BA%8B-%E3%82%B7%E3%83%95%E3%82%A9%E3%83%B3%E3%82%B1%E3%83%BC%E3%82%AD%E5%9E%8B-17cm-%E3%82%A2%E3%83%AB%E3%82%B9%E3%82%BF%E3%83%BC-WSH04017/dp/B001U18SL6/ref=sr_1_10?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&dchild=1&keywords=chiffon+cake+pan&qid=1603692829&sr=8-10. .

Drop it (try it 3-4 times) onto a table/ floor to release the air pockets. Thin stir the batter with a skewer to pop the small bubbles. Bake it in a preheated oven for 40 minutes in 160c.

Time to cool down. Tip the cake upside down to cool for about 3 hours.  We need to do this upside down so that the cake is pulled by gravity and minimize the shrinkage.

Insert a thin pallet knife between the mold edge and the cake. Repeat this for the center and the bottom. Separate the cake from the mold.

Enjoy your yummy Chiffon Cake!