Making a chiffon cake in a pound cake pan.
I stopped greasing the pan and using parchment paper. I also reduced the amount of batter to make a smaller cake.
The result was a significant improvement in the sunken appearance.
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 | Canola oil | 20 | 184 | ¥7 | |
| 3 | Sugar | 20 | 77 | ¥6 | |
| 4 | Flour | 16 | 59 | ¥3 | |
| 5 | Salt | 0.5 | 0 | ¥0 | A pinch |
| 6 | Water | 10 | 0 | ||
| (Total) | 116.5g | 411kcal | ¥36 |
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, 10g of sugar, and a pinch of salt, and mixed well with a hand mixer until the mixture became whitish.
(3) Furthermore, I added 7g of oil, 10g of water, and 16g of flour, mixing well with the hand mixer after each addition.
(4) I added the meringue from (1) to the mixture from (3) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(5) I poured the mixture from (4) 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 (after preheating to 180°C). It baked for about 10 minutes at 180°C, then another 20 minutes at 160°C. I then inverted it to cool.
(6) Finally, I removed the chiffon cake from the pan and cut it. By allowing the cake to cling to the pan, I was able to improve its rise.
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