Priscilla Liang

I’ve always wanted to make swiss rolls, and when I finally got time to try it for the very first time…. I FAILED!  The beautiful cake just didn’t like me rolling it.  =(  I almost risked breaking it into small pieces.  I’m glad I decided to turn it into “swiss blocks” instead!  HAhaha!  =)  It worked.  They surely were tasty still~  =)

I was so excited when the cake was done.  I was so ready to roll it.

But then they seemed to like being swiss blocks instead.  FINE!

The reason I love making chiffon cake is for its light, airy, fluffy texture, so it doesn’t need butter *yay!*.  I usually use olive oil.  From my experience of making X number of chiffon cakes, these are the key points you must know to make a successful chiffon cake:

1. The bowl for egg white must be clean with no drops of water or oil.
2. You must beat the egg white till when stiff peaks form and that when you turn over the bowl it stays!
3. When mixing the egg white and egg yolk batter, gently fold them in to preserve as much air as possible
4. When it’s out of the oven, immediately invert the pan on a cooling rack so the top of the cake doesn’t sink right in.

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Recipe ~

Egg yolk batter:

egg yolk                  3
sugar                       30g / 2 tbsp
milk                          45 ml
olive oil                    35 ml
cake flour                60g / 4 tbsp
green tea powder  2 tbsp — here you can substitute with 1 tbsp of coco powder
baking powder       1/2 tsp
salt                            tiny bit

Egg white:

egg white                 4
sugar                        60g / 4 tbsp

1. Preheat the oven to 325 degrees F.

2. Warm the milk

3. Prepare the egg yolk batter: mix together egg yolk, sugar, milk and olive oil.  Add in flour, green tea powder, baking powder, and salt.  Beat until smooth.

4. In a separate, clean bowl, beat the egg white until foamy.  Add in half of the sugar and continue to beat until soft peaks form.  Gradually beat in the remaining sugar until stiff peaks form.  REMEMBER that when you turn the bowl over nothing drips/drops!

5. Scoop 1/3 of the egg white into the egg yolk batter.  Fold and combine well.  Now fold in the rest of the egg white into the batter.

6. Pour the batter into an ungreased pan and bake for 50-55 minutes.

7. When it’s done (until a wooden skewer inserted into the center of the cake comes out clean), invert the pan onto a cool rack.

8. When it’s completely cool down, run a spatula along the side to remove the cake.
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~ENJOY~  =D