I’ve been craving fluffy cakes lately and since I’ve made so much castella (recipe here) over the past couple of months trying to perfect my recipe, I decided to make Chiffon cake for a change. The method for the two cakes are similar in nature because they both involve whipping up egg whites until they get to stiff peaks and then folding in the yolks and flour. One of the main differences between the two is the way the cake looks when it’s done. Castellas are rectangular cakes while chiffons are circular. I didn’t have a chiffon cake pan so I ended up using my bundt cake pan for it instead. Which also meant that I didn’t end up having enough batter and my cake ended up looking more like a giant donut than anything heh. Oh well it’s the fluffiness that counts and goodness it exceeded my expectations in that aspect (:
3 eggs separated
1/2 cup sugar
3 tablespoons oil
1/4 cup water
1/3 cup + 1 tablespoon flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1. In a large bowl, whip the egg whites until they reach stiff peaks.
2. In a separate bowl, whisk together the egg yolks, sugar, water, and oil.
3. Sift the cocoa powder and flour into the egg yolk mixture and stir until combined.
4. GENTLY fold the egg yolk mixture into the egg white mixture.
5. Pour your batter into your chiffon/bundt cake pan and bake at 350F for 20 – 25 mins until golden.
6. Take your cake out of the oven and let it cool upside down.
7. Carefully remove your cake from the pan and munch!
As you can see, I wasn’t too careful because it tore a little bit but it’s the taste that counts and it was scrumptious! Lil’ bun said it looked like a giant doughnut…but that’s only because we used a bundt cake pan so the hole in the center was larger than typical chiffons.