I tried baking chiffon cake twice in July and inverted the cake. But it slid down and contracted at the middle. Lately I have been looking for ways to avoid the catastrophe. Thanks Nami for the recipe and tips. The tricks are:
- don’t grease the cake pan
- run a chopstick around the mixture and tap the cake pan gently
- tape the cake pan gently when it is out of the oven
- Invert the cake and let cool completely
- unmould the cake by pressing the side and then the bottom gently (not from Nami)
2 tsp/3g Earl Grey loose tea leaves (For step 1)
1 Tbsp/5g Earl Grey loose tea leaves (For step 2)
6 Tbsp/90ml hot water
3 large eggs
85g sugar, I mixed raw and white sugar
3 Tbsp/40 ml neutral flavor oil (vegetable, canola, etc)
75g cake flour
1 tsp/3g baking powder
- Put 2 tsp. Earl Grey loose tea leaves in a food processor and grind them to fine powder.
- Cook 1 Tbsp. Earl Grey loose tea leaves with 6 Tbsp water. Cool it. Take 4 Tbsp Earl Grey tea and set aside.
- Separate 3 eggs to whites and yolks.
- In a large bowl, whisk 3 egg yolks and roughly 1/3 of the sugar.
- Add the vegetable oil, Earl Grey tea and whisk all together until combined.
- Add the powdered Earl Grey tea leaves in the egg mixture and mix well.
- Sift the cake flour and baking powder into the egg mixture in 3 increments. Whisk until totally incorporated and make sure there are no lumps.
- Preheat the oven to 170C.
- Use a stand mixer , whip the egg whites on medium low speed till opaque, foamy and bubbly. Add 1/3 of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high and add the remaining sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form.
- Fold in 1/3 of the egg whites in the batter until the mixture is homogeneous.
- Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.
- Pour the batter into a ungreased 17 cm (7”) chiffon cake pan in same location to prevent from foaming more bubbles. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then tap gently a few times.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminium foil.
- The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely. To extract the cake, press the side gently round the cake pan. Tap it out. Press the side of the bottom and then release the cake from the bottom and put in on a serving plate.
I did not spray powder sugar as it was sweet enough for me. It’s my first time to unmould the cake by pressing it. Not perfect but I am very happy with the results. It was soft soft and spongy.