Chiffon cake
made with vegetable oil. It is delicate and smooth. To make a chiffon
cake, you have to use a special chiffon cake tin. You don't have to
grease and flour the chiffon tin. The chiffon cake would expand along
the baking tin making it easy to unmould.
A spongy
chiffon cake demands the egg white to be eaten to the right stiffness.
Over beating the egg white makes the cake tough while under-beating
means the cake is not as airy as it should be. The egg white is well
beaten if peaks are pointing up when you take the electric mixer take
out of it. Mix in the flour into the egg a little at a time with gentle
folding in between each addition. Do not stir vigorously as the egg
white would collapse.
After pouring
the batter into the baking tin, knock the tin on the table gently for
several times to get rid of the big bubbles. The cake has a finer and
more even texture after baking. After removing the cake from the oven,
turn it upside down and let it cool for a while before turning it out of
the chiffon tin, it will shrink if left cooled after unmoulding.
Use a knife
to run along the outside and inside edges of the chiffon tin gently.
Then take out the cylinder at the centre to remove the cake.
