Japanese Chiffon Cake

No.185

Tomorrow I will be teaching at a cooking class in Oslo, there will be 15 students, including 2 Norwegian men! I went and bought all the food on Friday,

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After the class there will be a time to introduce this organic Tofu which I think is a much better Tofu both in taste and quality,

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and my cooking uniform (an apron) is now washed and ironed.

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I hope everyone will have a good cooking day with me!

We will eat all what we will cook and I offered to bake cakes for dessert, Japanese Chiffon Cake.

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I baked 3 Chiffon Cakes today and have memorized each every step and the recipe which is like this :

JAPANESE CHIFFON CAKE (cake dish 20cm diameter) 

【Ingredients】 
7 egg whites
60g sugar
Cream of tartar  1/8 tea spoon 

7 egg yolks
60g sugar
60cc salad oil
80cc cold water

120g flour
1/2 tea spoon of baking powder

1. Preheat the ovent to 170℃

2. Put the egg whites and Cream of Tartar in a bowl. Using an electric mixer  whip it up to a fine meringue. Add the sugar (60g) in 3 batches. Whip until stiff peaks.

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3.  Transfer the egg whites to another bowl and put it in the fridge.

4.  Put the egg yolks in the bowl (the same bowl you used to whip up the egg whites) and whip with the electric mixer. Add the sugar in 3 batches and continue to whip until they turn like creamy mayonnaise.   Add the salad oil a little by little.  Mix well.

5.  Add the water a little by little. Mix well.

6.  Shift flour and baking powder together and add to the egg yolks. Mix with a spatula.

7.  Take out the meringue from your fridge. Add it into the egg yolks in 4 batches.

8.  Pour into the Chiffon Cake mold. Rap the pan 2-3 times (you lift the whole baking mold with the cake batter in it up 15 cm or so and let it drop on to the kitchen counter. This way big bubbles in the cake batter will disappear).

Bake in the oven 45-50 minutes.

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9.  When the cake is baked please take it out of the oven and flip it upside down on a cup. (yes, the cup is also placed upside down)

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10.  I have it upside down and let it cool for 3-4 hours.
When it is completely cold, you can insert a thin bladed knife and carefully separate the mold and the cake.

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S5使うよChiffon cake

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Enjoy this fluffy Chiffon Cake!
🙂
Rie

This recipe is from CookPad ID 254318

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