I tried making a chiffon cake in a pound cake pan. This time, to make it easier to remove from the pan, I greased the inside.
The finished cake only rose to about half or two-thirds the height of the pan. It had risen to about 90% of the pan’s height during baking, but it seems to have shrunk. What’s more, when I cooled it upside down without removing it, it shrank by about another half and fell out of the pan.
The texture became chewy. The oil I applied to the pan might be the cause.
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 |
+ Olive oil to grease the cake pan: A small amount
Calories and prices are approximate values.
Pound Pan Chiffon Cake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about a 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 from the meringue, 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 whitish (the ingredients were cold, so I slightly warmed the bowl).
(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) After greasing the cake pan, I poured the mixture from (3) into it, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (after preheating to 170°C). It baked for about 20 minutes at 170°C. It only rose to about half or two-thirds the height of the pan. It had risen to about 90% of the pan’s height during baking, but it seems to have shrunk.
(5) When I cooled it upside down without removing it from the pan, it shrank by about another half and fell out of the pan. The texture became chewy. The oil I applied to the pan might be the cause.
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