Chiffons are very light sponge cakes, always using the whipping method, and normally with an overload of egg white to give the cake extra natural leaven.
Some people steam bake it, some use dry heat, with the latter being more popular. Often eaten without frosting, its close cousin is the sponge cake.
5 egg yolks
90ml liquid (milk, coconut milk, pandan, juices etc etc)
20g corn flour
80g plain flour
7-8 egg whites (280g)
80g caster sugar
1/4 teaspoon cream of tartar
- Beat egg yolks until ribbon stage, no longer.
- Fold in other ingredients.
- Beat egg whites at Kitchen Aid #6 for 4 minutes with the sugar and cream of tar tar.
- Fold in the meringue into the egg yolk mixture 1/3 at a time.
- Bake at 160C for 1 hour with or without a water bath below the cake.
- Once baked, remove from oven and turn it upside down.