Chiffon Cake

Step 1

Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely.

Step 2

Add the vegetable oil and mix.

Step 3

Then, add the milk and combine the mixture well.

Step 4

Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.

Step 5

With a balloon whisk, mix in the flour.

Step 6

Avoid any pockets of dry flour and give the batter a smooth texture.

Step 7

Let’s make the meringue. Lightly beat the 6 egg whites in a bowl.

Step 8

Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.

Step 9

When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.

Step 10

Add one third of the meringue to the batter.

Step 11

And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.

Step 12

Add the rest of the meringue.

Step 13

And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.

Step 14

Now, the batter is ready.

Step 15

Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.

Step 16

Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake.

Step 17

Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.

Step 18

Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.

Step 19

Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.

Step 20

The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge.

Step 21

Likewise, using a small icing spatula, detach the cake from the center of the pan.

Step 22

Flip the cake pan over and gently remove the side of the pan.

Step 23

Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.

Step 24

Place the whole chiffon cake onto a plate.

Step 25

Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.