I have a couple of chiffon books, 1 which is by Kevin Chai, the other one is Super Chiffon 戚風蛋糕零失敗 by 曾美子 who is trained in Japan but now residing in Taiwan, a new addition 好吃戚風蛋糕輕鬆上手 by 福田淳子 which is highly recommended by HK bloggers and origin from Japan and another one 戚風蛋糕輕鬆作 written by 稻持圭子 a Japanese trained in France.
Kevin Chai’s recipe uses cream of tartar/plain flour and the egg yolk/flour mixture fold into the egg white mixture. 曾美子’s method uses baking powder/cake flour and is the most complicating method I thought. Her method requires the liquid ingredients to be warm up to 36°C to 40°C follow by addition of egg white and flour into the egg yolk mixture this way -> 1/3 egg white -> 1/2 flour -> 1/3 egg white -> 1/2 flour and finally the balance of 1/3 egg white. 福田淳子 doesn’t use baking powder or cream of tartar and uses cake flour but her book definitely showcase more interesting variation of chiffon cakes. 稻持圭子 doesn’t use baking powder or cream of tartar and doesn’t add sugar when whisking up egg white. I’ve yet to try all the different method on the similar recipe but realise 曾美子’s chiffon texture is kinda coarse and her method could be a nightmare to manage, after adding in first portion of egg white, I felt it’s difficult to fold in the flour evenly as the batter gets heavier.
Orange is the more commonly made and I would say lemon is one that gives surprises! Accompanied by the cake texture which is soft and fluffy, this variation have an additional light and yet tangy, it’s also not as sweet as Orange too.
Lemon Chiffon Cake
For 7″ tin
Ingredients A :
3 egg yolks
30g caster sugar
Ingredients B :
25ml lemon juice
1/2 yellow rind
55g corn oil
Ingredients C :
90g cake flour
2g baking powder
Ingredients D :
4 egg whites
40g caster sugar
Pinch of salt
1. Use coarse salt to rub against the lemon and grate the lemon, squeeze out lemon juice.
2. Whisk egg yolk and sugar till pale.
3. Add in warm milk which is heated to 36-40°C to lemon juice, oil and lemon zest, mix well.
4. Whisk egg white and salt till foamy and add sugar in 3 separate round.
5. Sieve ingredients C at least 2-3 times.
6. Fold in 1/3 of whisked egg white into egg yolk mixture followed by 1/2 portion of flour, 1/3 of egg white and the balance of 1/2 portion of flour till well mixed. Take care not t deflate the air bubbles.
7. Pour into mould and bake at 180°C for 35 mins.
8. Invert to cool and only remove when it’s completely cool.
Recipe adapted from Super Chiffon 戚風蛋糕零失敗 by 曾美子