I tried making a chiffon cake in a pound cake pan again. This time, to make it easier to remove, I used parchment paper.
The result was similar to when I greased the pan: the cake only rose to about half or two-thirds the height of the pan. The bottom had shrunk along with the parchment paper. It seems that allowing the cake to cling to the sides of the pan as it cools might prevent it from shrinking.
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 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.
(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 lining the cake pan with parchment paper, 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.
(5) Just like when I greased the pan, the cake only rose to about half or two-thirds the height of the pan. The bottom had shrunk along with the parchment paper. It seems that allowing the cake to cling to the sides of the pan as it cools might prevent it from shrinking.
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