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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.
