Angel Chiffon Cake

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?

Recipe type: Sweets, Cake
  • (For a 17cm Chiffon Cake Mold)
  • 40ml Salad Oil (Canola/ Grapeseed oil)
  • 80ml Milk
  • 70g All purpose flour ( I used top flour)
  • 1/8 tsp Salt
  • 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.