【Cream Chiffon Cake】
I used whipping cream instead of milk and oil, very delicious. You might want to try it yourself.
Cook time: 35 minutes
Serves: 16 servings
1: 1/2 cup cake&pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;
2: 4 extra large egg whites, 1 tsp freshly squeezed lemon juice, ¼ cup fine sugar (52g);
3: 4 extra large egg yolks, 2 tbsp sugar (28g), ¼ cup whipping cream.
Preheat oven at 340F.
1: Mix flour and 1/3 tsp baking powder in a bowl (Picture 1), set aside. Make sure the container for beating egg whites clean and dry. Beat egg whites with 1 tsp lemon juice (Picture 1) with an electric mixer on high speed until soft peaks form. Then add ¼ cup sugar and beat until stiff, set aside (Picture 3).
2: Beat egg yolks and 2 tbsp sugar with the electric mixer on high speed for about 2 minutes. Add ¼ cup whipping cream beat to mix (Picture 4). Add flour mixture of Ingredient 1) and beat at low speed until all combined, then at high speed for a minute.
3: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 5) and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 6). Gently fold with a spatula to mix very well. See my chiffon cake video on folding techniques.
4: Pour batter into a 22×22 cm Pyrex baking dish or 8-9 inch mold, smooth the top (Picture 8). Bake in the preheated oven at 340Ffor 35 minutes.
5: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.