Classic 6-Inch Chiffon Cake for a Tube Pan
From the MolalaCook kitchen · 烘焙手記
Classic 6-Inch Chiffon Cake for a Tube Pan
六吋原味戚風蛋糕
This three-egg chiffon is sized for a 15 cm wide, 7 cm tall tube pan.
▶ Watch the recipe
Before you begin
Add the oil in three stages and cool the cake upside down for a light, even crumb. Allow the cake to cool upside down until the pan feels cool. Removing it early can compress the soft crumb.
Method 做法
Make the yolk base
Preheat the oven to 180°C (356°F). Whisk the yolks with 10 g sugar and the salt until paler. Add the oil in three portions, whisking until emulsified after each addition.
See this stage at 1:40 →
Mix the batter
Add half the milk. Sift in the flour and baking powder and whisk gently, then add the remaining milk and mix smooth.
Fold the meringue
Beat the whites with 40 g sugar, adding the sugar in three portions, until they hold firm peaks. Fold into the yolk mixture in three batches. Fill an ungreased 6-inch removable-base tube pan. Run a chopstick in circles through the batter to even the surface.
See this stage at 6:23 →
Bake and cool
Lower the heat to 170°C (338°F) and bake for 30–35 minutes, until the surface is dry and springs back. Give the pan a short tap as it comes out, invert and cool completely before loosening the edge and centre tube.
See this stage at 8:25 →
Watch & bake along
Classic 6-Inch Chiffon Cake for a Tube Pan
✦Should I grease the tube pan?+
Tools for this recipe
Removable-Bottom Chiffon Cake Pan
Choose a chiffon tin to match the recipe diameter and base shape.
Chiffon Cake Cooling Rack (4–8 in)
Rest the inverted chiffon tin on the stand while the sponge cools.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
