Light as feather, soft as a whisper.... that's how I would imagine an Angel's kiss to be and that is exactly how this cake felt to me. I now wish that I had the sense to make this earlier. Thanks to the left over egg whites from my Mocha Kueh Lapis and to the fact that I could only spare 15mins to potter around in the kitchen, I decided to settle on this straight forward chiffon cake recipe.
The recipe uses only egg whites, a smidgen of salad oil (I used canola oil) and a light dose of powdered sugar to yield a cake that is so moist and tender with a hint of barely there sweetness. The subtle taste and the pale white colour of the fine pored cake evokes a sense of serenity and poise that is so synonymous with its name. I imagine this to be delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
Another big plus for those who hate cleaning up after baking, this recipe is a breeze to clean for there is no oily, buttery, creamy mess. The meringue and the batter rinses out instantly with a tiny drop of washing detergent.
So have you been touched by the Angel yet?
Angel Chiffon Cake
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
70g All purpose flour ( I used top flour)
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.