We are making moist and fluffy Chiffon Cake. Enjoy it along with whipped cream or custard cream. They will go great with this cake. You’ll be able to make many different versions so it’ll be fun to master this basic recipe.
Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well.
Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.
With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture.
Let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.
When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.
Add one third of the meringue to the batter. And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.
Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.
Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.
Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.
Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan.
Flip the cake pan over and gently remove the side of the pan
Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.
Place the whole chiffon cake onto a plate.
Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.
Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter.
Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead.
Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
When the flour is completely moistened, it is ready.
Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
Ladle the batter into the pan. And cover.
When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
When the batter is too thick, add milk a little at a time to adjust its consistency.
Coat the side of the cake pan (15cm/5.9”) with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
Bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix.
Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
Add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also.
Add the vanilla extract and mix. Finally, sieve the mixture into a bowl.
Let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of one and a half to two minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
Add one third of the meringue to the egg yolk mixture.
Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam.
Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
Pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage.
Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep.
Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (300°F) and bake for additional 40 to 50 minutes.
Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours.
Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
Place the souffle cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
Be sure to bring the refrigerated items to room temperature before combining.
The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.