Touched by an angel.. That is what Ms. Shirley described on her blog for this angel chiffon cake. On making this cake, I fully understand that description. The cake is soft, feathery light and moist.
Angel chiffon cake uses egg whites. It is not the same as angel food cake found on many sites as it uses oil. Angel food cake usually contains no oil and thus it can turn dry pretty fast.
In making this cake, I used leftover egg whites that have been frozen for about 2 weeks. I find using frozen egg whites do not give as good a result as fresh ones. Though I left the egg whites outside for a day, they do not foam up as much as fresh egg whites do. I used 295 grams of egg white for this recipe and according to the calculations, it should yield a 25 cm chiffon cake.
I got a 17 cm cake instead. Hahaha! When I was folding the egg whites in, I knew immediately the cake would not turn out as big or as fluffy as it should be.
Nevertheless, the end result is satisfactory. Though somewhat denser, it is still delicious! Not so sweet and with a subtle vanilla fragrance.
Angel Chiffon Cake (adapted from @Kokken)
- 117 ml milk
- 58 ml corn oil
- 103 grams top flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 295 grams egg white, room temperature
- 103 grams icing sugar
- Prepare a 25 cm chiffon tin. Preheat oven to 170 C.
- Whisk milk, corn oil and vanilla extract in a large bowl until combined.
- Sift flour and salt in and mix with a hand whisk until it forms a smooth paste. Set aside.
- In the mixing bowl of a stand mixer, whisk egg whites for 1 minute until foamy and gradually add in icing sugar. Whisk until soft peaks stage.
- Add 1/3 of B into A and mix gently using a folding motion with a hand whisk.
- Fold in remainder of B into A with a rubber spatula in 2 additions.
- Pour into tin and bake for 50-55 minutes. Cover top with foil if it browns too quickly.
- Cool upside down on a rack completely before cutting.