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1
Place cling film on a scale and pinch the corners to stop the ingredients from overflowing.
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2
Measure the dry ingredients and set aside.
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3
Pre-heat the oven to 170F Celsius.
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4
Start to pre-heat the oven in advance if it takes time.
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5
Mix together the cake flour and baking powder.
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6
Separate the egg yolks and whites.
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7
Put the egg yolks into a large bowl and egg white into a medium bowl.
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8
Do not leave any egg yolk in the whites.
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9
Knock the eggs on a flat surface, not on a sharp corner to keep the egg shells from getting mixed in with the egg.
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10
Crack an egg and gently put the yolk into a halved shell.
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11
Add the sugar (40 g) into the egg yolk bowl and beat with a hand mixer at high speed until pale and fluffy.
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12
Add the vegetable oil gradually and then add the milk (or water).
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13
Beat well with a hand mixer.
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14
Add the vanilla here if you'd like.
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15
Transfer the cake flour and baking powder into a sifter.
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16
Remove the cling film from the egg yolk mixture.
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17
Sift the flour and baking powder into the egg yolk mixture.
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18
Sift from a high position.
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19
I bought this sifter at a 100-yen shop.
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20
If you don't have one use any strainer you have.
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21
Beat the mixture with a hand mixer at medium speed until all the ingredients evenly combined.
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22
Beat the egg whites with a hand mixer at high speed.
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23
When the egg whites are white and frothy add the rest of the sugar in 2 to 3 batches.
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24
Beat at medium to medium-high speed until stiff peaks form.
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25
Beat until the egg whites look like this.
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26
For the last 30 seconds beat the egg whites at medium-low to low speed to obtain a smooth finish.
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27
Change your hand mixer to a rubber spatula.
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28
Add 1/3 of the egg whites and fold in with a diagonal cutting motion.
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29
With another hand continue to rotate the bowl towards you (like professionals do)!
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30
If it is difficultl just move your spatula horizontally and diagonally.
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31
Add the rest of the egg whites in 2 batches and mix as you did at the above steps.
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32
When the egg whites have been combined evenly, pour the batter into the chiffon cake mould.
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33
Pour the batter in a stream by holding the bowl 10-cm above the cake moulds.
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34
Keep on rotating the moulds so that the batter won't have excess air bubbles.
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35
Give the cake moulds several soft taps to remove excess air.
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36
Bake in the pre-heated oven to 170F Celsius for 35 to 40 minutes.
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37
A very sweet aroma comes out from the oven!
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38
When a skewer inserted comes out clean it is done.
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39
Use your oven mitts when you take out the cake moulds.
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40
Invert the moulds over a glass and cool.
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41
The cake will settle slightly.
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42
Run a knife along the centre tube and side of the mould.
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43
You can buy a specific knife to do this.
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44
Remove the overflown cake batter because it is tough.
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45
(Eat them when no one's looking!)
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46
Push up the cake bottom and remove the cake from the mould.
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47
Run a knife between the cake and bottom of the mould and flip over the cake gently.
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48
It is done!
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49
Serve with whipped cream or sprinkle with icing sugar.
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50
You can decorate the cake with whipped cream and strawberries!
