Chiffon Cake

A light, fluffy chiffon cake is a timeless favorite. This version keeps it simple.

Ingredients (1 (15 cm cake pan))

Ingredients

Amount

Sweet Flour with Soybean and Rice Koji

75 g

Egg whites (M)

Egg yolks (M)

Seasonings

Amount

Granulated sugar

48 g

Unsalted butter

10 g

1

Preparation
• Line the cake pan with baking paper.
• Sift the Sweet Flour with Soybean and Rice Koji
• Preheat the oven to 180℃.
• Melt the unsalted butter in a bowl set over hot water.
2

Beat the egg whites with a hand mixer. Once they become foamy and begin to hold their shape, add the granulated sugar in about 3 batches and continue beating until stiff, firm meringue forms.
3

Beat the egg yolks until loosened, then add them to the mixture and quickly fold with a rubber spatula. Add the Sweet Flour and fold gently, then add the melted unsalted butter and mix.
4

Pour the batter into the pan and bake in the oven at 180℃ for about 25–30 minutes.