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.
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)
80ml Milk
70g All purpose flour ( I used top flour)
1/3tsp Salt
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
Method :
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.
我曾做过这个天使蛋糕，本人很喜欢。因为不敢油腻。而且柔软好吃。
ReplyDeleteThis cake looks wonderful. One of my favourite summertime cakes.
ReplyDeletelooks fabulous
ReplyDeleteI love the holes! Looks really yummy!
ReplyDeletewow so clean and pure... very angelic cake indeed :-)
ReplyDeletepure white and soft...:)
ReplyDeleteI cant believe I was kissed by your Angel :) I would definitely try this ! Keeping my fingers crossed that it will rise as nice as your for I find baking chiffon intimidating :) It usually collapse on me :)
ReplyDeleteLook so feather light. The Americans here called this cake Angel Food Cake and usually serve it with cream or mix fruits compote. I think your name sounds better.
ReplyDeleteHow pretty and light these look!! Oh, you make me want to bake more!
ReplyDeleteLove this healthy light chiffon cake. Definitely want to bake it for sure!
ReplyDeleteShirley, the chiffon looks so nice. This is one baking item which I have yet to master. Mine turns out short but taste is ok. Sigh!
ReplyDeleteSo white! I love the look of your chiffon very much! It's so perfect!:D thanks for the recipe Shirley:)
ReplyDeleteAngel food cake and Chiffon on a plate?! Done and done~!!!
ReplyDeleteMy last attempt with angel food cake was a total flop!
ReplyDeleteYours is soooo beautiful
A delightful cake, light and fabulous. Just perfect with fresh strawberries that are now appearing at the Farmer's Market.
ReplyDeletei always mess up on chiffon cake. the texture of yours is PERFECT!!
ReplyDeletelooks beautiful and so delicious. i can just imagine biting this light and fluffy cake and eating it with some fresh berries and cream!
ReplyDeleteLook so so light and white! well done!
ReplyDeleteHi Kokken,
ReplyDeleteIn terms of texture and taste, how is this cake differ from the normal chiffon? Heard that it's usually served with cream, fruit compote or sauce, does it mean it's drier and not as moist like a normal chiffon. For the normal chiffon we can just eat it plain, how about this angel cake? Thank you.
@Anonymous : This cake is not dry at all. It is very tender and moist. Usually Chiffon cakes are very suitable to be served with ice cream or whipped cream because they are light.
ReplyDeleteFor the angel chiffon, it is even lighter because there is no yolk. My cake turned out super moist and tender.
You may need to be more careful with angel cake as some people have found it difficult to get the right stability for the egg white foam -especially with a recipe like this, without baking powder and other stabilisers. I am very comfortable working with pure egg white and sugar - some other people are not. Also the extent to which you beat the egg white determines if your cake will turn out fine and moist. If you beat until the peaks are too stiff, your cake will turn out coarse and dry. Of course, the downside of under beating it will result the cake collapsing.
@Anonymous : This cake is not dry at all. It is very tender and moist. Usually Chiffon cakes are very suitable to be served with ice cream or whipped cream because they are light.
ReplyDeleteFor the angel chiffon, it is even lighter because there is no yolk. My cake turned out super moist and tender.
You may need to be more careful with angel cake as some people have found it difficult to get the right stability for the egg white foam -especially with a recipe like this, without baking powder and other stabilisers. I am very comfortable working with pure egg white and sugar - some other people are not. Also the extent to which you beat the egg white determines if your cake will turn out fine and moist. If you beat until the peaks are too stiff, your cake will turn out coarse and dry. Of course, the downside of under beating it will result the cake collapsing.
Looks moist and soft...Lovely!
ReplyDeleteso aerated and yummy..
ReplyDelete