Making a Chiffon Cake in a Loaf Pan. This time, I tried using parchment paper to make it easier to remove from the pan.
The result was the same as when I greased the pan: it only rose to about 50-60% of the pan’s height. The bottom had shrunk along with the parchment paper. It seems that letting the cake cool while stuck to the sides of the pan might be the key to preventing shrinkage.
Chiffon Cake in a Loaf Pan: Recipe (Ingredients)
| # | Ingredient | Weight (g) | Calories (kcal) | Cost (JPY) | 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 costs are approximate values.
Chiffon Cake in a Loaf Pan: Steps
- Prepare the Meringue: Whisk the egg white with a hand mixer for about 1 minute. Once stiff peaks form, add 10g of sugar and mix for another few dozen seconds until it becomes white and glossy (the sugar helps prevent the bubbles from collapsing).
- Mix the Batter: In a separate bowl, combine 1 egg yolk, 7g oil, 10g sugar, 10g soy milk, and 16g flour. Whisk well with the hand mixer until the mixture turns pale.
- Combine: Add the meringue from step 1 into the yolk mixture from step 2. Gently fold with a spatula until the color is uniform (be careful not to deflate the meringue).
- Bake: Line the loaf pan with parchment paper and pour in the batter. Tap the bottom of the pan about a dozen times to remove air bubbles. Place in an oven preheated to 170°C and bake for about 20 minutes.
- Results: Similar to when the pan was greased, it only rose to about 50-60% of the pan’s height. The bottom shrank along with the parchment paper. It appears that staying attached to the pan during cooling is essential to prevent shrinkage.
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