This time, I tried making a chiffon cake using a pound cake pan.
The finished cake was fluffy with a strong egg flavor, although the center had sunk a bit.
Japanese link: Pound Pan Chiffon Cake Recipe
Pound Pan Chiffon Cake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Olive oil | 7 | 64 | ¥10 | |
| 3 | Sugar | 20 | 77 | ¥6 | |
| 4 | Flour | 16 | 59 | ¥3 | |
| 5 | Soy milk | 10 | 5 | ¥2 | |
| (Total) | 113g | 296kcal | ¥41 |
Calories and prices are approximate values.
Pound Pan Chiffon Cake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about one minute. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).
(2) In a separate bowl, I added one egg yolk, 7g of oil, 10g of sugar, 10g of soy milk, and 16g of flour, and mixed well with a hand mixer until the mixture became pale (I slightly warmed the bowl as the ingredients were cold).
(3) I added the meringue from (1) to the mixture from (2) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(4) I poured the mixture from (3) into the cake pan, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (preheated to 170°C). It was baked at 170°C for about 20 minutes.
(5) Immediately after baking, it had puffed up to almost twice the height of the pan. While cooling it upside down, it shrank and settled to about the height of the pan.
(6) Finally, I removed the chiffon cake from the pan and sliced it. Although the center had sunk a bit, it was a fluffy cake with a strong egg flavor.
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