Seriously Simple Just-Mix Chiffon Cake

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   Preheat your oven to 355F/180C (the photo shows the ingredients.

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   That's it!

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   There's also tea leaves at the bottom because I forgot I'd put them there).

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   Sift the cake flour.

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   Break four eggs into a bowl, beat, and add all of the sugar.

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   Mix sugar and eggs together with a hand mixer.

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   If you can control the speed, put it on the highest setting and mix for 15 minutes.

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   This photo is of the batter after 15 minutes.

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   If you were mixing on high, mix it for another 10 minutes on medium, and then turn it down to low.

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    While mixing on low speed, take the sifted flour and add in two parts.

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    Make sure that there are no powdery bits left as you mix.

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    Mixing for about a minute is OK.

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    The batter is done being mixed.

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    Until you get to this step, don't stop the mixer.

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    Pour the batter into a chiffon cake mould.

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    As shown in the picture, ensure that the batter gets into all the parts of the mould.

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    This is so that the batter will rise evenly when it's baking.

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    Lift the mold up about 10 cm and tap it a few times on the counter to get rid of trapped bubbles in the batter.

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    As shown in the picture, you can also use a spatula to smooth out the bubbles.

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    Put the mould into a 355F/180C oven.

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    Bake for 30 to 40 minutes.

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    Do not open the oven door until the baking is finished.

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    This is essential.

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    If you have a small oven, your cake will burn, so after you've put in your cake at 355F/180C, turn down the heat to 320F/160C.

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    Again, under no circumstances should you open the door.

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    After the cake has finished baking, drop it onto the table from about 10 cm to prevent shrinking.

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    After that, let the cake cool upside down as shown in the photo.

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    After it has cooled completely, remove the mould.

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    Our simple cake is finished!

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    When you're sifting the flour, you can make a coffee chiffon by adding half a teaspoon of instant coffee.

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    If you mix in matcha, you can make a matcha chiffon cake.

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    Mixing sugared red beans into the batter will give a Japanese flavour.

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    Shredding black tea leaves in a food processor and mixing them into the batter is delicious too.

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    You can also make a chocolate chiffon cake by mixing in cocoa powder.

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    Baking hint: If the cake seems like it will burn, turn down the heat to 285F/140C.

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    However, the baking time must absolutely be more than 40 minutes, and under no circumstances should you open the oven door.

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    If you use any mould other than a chiffon cake pan, it would be best to use baking paper and grease the pan with oil.

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    Actually, you can use this batter to make a sponge cake or a roll cake too.

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    A spongecake should be baked for 20 to 30 minutes, and a roll cake for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.