Halal chiffon cake is a sponge cake that is made with flour, eggs, sugar, butter, milk and vanilla extract.
The sponge cake is then dipped in a mixture of egg yolk and water to make the batter. The batter is then poured on the hot buttered pan and it becomes thin as it cooks. The cake has light yellow color and a crumbly texture.
Halal chiffon cake can be served as an individual dessert or as a layer in a multi-layered dessert like tiramisu or trifle.
6 inch aluminum movable bottom mold
50g low flour
35g edible oil
40g water or milk
3 eggs (up to 60g with shell)
40g white sugar
3g cornstarch (optional)
few drops of lemon juice
A few drops of vanilla extract
- Add milk to the oil and stir to emulsify evenly. Sieve the low flour and stir gently in a Z-shape to prevent the flour from becoming gluten, beat in three egg yolks, and stir with a few drops of vanilla extract to form an egg yolk paste.
- Put 3 egg whites in a basin without oil and water, add a few drops of lemon juice and mix at low speed, the first time when large thick bubbles appear, add sugar, continue to mix at medium speed, when fine bubbles appear, add sugar for the second time, mix at medium speed until the lines just appear , Add sugar for the third time, add all the sugar, stir at medium speed, then add starch, turn to low speed and beat until medium-dry foam, that is, turn off the egg beater, after the egg beater stops, it will stand upright like a horn.
- Add 1/3 of the egg white batter to the egg yolk batter and mix well, then pour it back into the egg white batter and mix up and down. In order to make the big air bubbles disappear during the falling process, pour the batter about 20 cm high from the mold. After pouring, lift and shake twice to remove air bubbles.
- Preheat the oven to 300 F, bake for 45~55 minutes, turn to 320 F for another 10 minutes, stick a toothpick and make sure it is not sticking to the batter. Bake the inside at low temperature first, then raise the temperature to dry the surface. The specific temperature is adjusted according to the temper of your own oven. Take it out and let out the hot air twice. Immediately buckle it upside down on the grill. If the cake is higher than the mold, buckle it upside down. on a cup. After cooling down, manually let the cake demould. After the baked chiffon cake is cooled, the bottom and top of the cake will not sag or collapse. The tissue is soft and elastic, and it can rebound when pressed.