Cotton Chiffon Cake - Japanese style super soft dream cake

Ingredients you'll need:

120g Self-raising fl.     

4 Eggs                    

140g Caster sugar       

50g Corn oil                

3 pinches of Salt pinches          

1tsp Baking p.              

1tsp Lemon juice         

1/2tsp Green cake colour 

Let’s Make it;

Important: Place the mixer pins in the fridge for a while as the cold pins help in foaming the best peaks from egg whites  

• Set the oven to 180C

Step 1) Egg whites -  Beat them into peaks

• Separate the egg whites and yolks taking care not to mix even a tiny bit of egg yolks in egg whites
• Beat egg whites at full speed using an electric hand mixer for 1 min
• Continue beating while adding half of the sugar and lemon juice
• Notice the egg whites become stiff and start forming peaks after 2/3 mins. When the peaks are not dropping when lifted and holding strong stop beating at this point
• Mix green cake colour and wrap into the egg whites
• Keep aside

Step 2) Whisk - Egg Yellow

• Whisk the egg yolks lightly with a fork or a balloon mixer.  

• Add in the other half of the sugar and continue beating

•  Add oil and mix all together

Adding oil in to egg yolks

• Swift flour, baking powder, and salt together 

• Gradually add to the egg yolk mixture and mix thoroughly with a spatula or a wooden spoon

• Mix until everything comes together as a smooth batter

• Now, add the egg whites to this batter and fold smoothly bringing everything together

• Line up a loaf tray with parchment paper and pour the batter into the tray

• Lift and drop the tray twice on the pantry top allowing the air bubbles to escape

Bake/Serve

• Bake in the lower tier of the oven for 25 mins or until a skewer comes out clean when stabbed in the middle

• Take the cake out of the oven and drop the tray 2/3 times on the pantry top to loosen the edges. Take out from the tray and leave to cool completely on a wire rack

• Dip the knife in hot water before cutting the cake so that you can slice dainty pieces without crumbling

Frost the cake with buttercream icing for a yummier version

Butter icing recipe

300g Icing sugar

125g Margarine

3tbsp Fresh milk

1tsp Lemon juice

1tsp Vanilla essence 

Let’s whip it:

• Swift icing sugar to get rid of hard bits

• Beat the icing sugar and margarine together (margarine should be under room temperature before use)

• Add milk, vanilla, and lemon

• Beat at high speed until the consistency is creamy

• You can frost your cake now!

• Slice the cake from the middle and spread a generous layer of buttercream icing

• Sandwich the two layers, press down slightly, wrap, and keep aside or place in the fridge for a while until the layers stick together

• Slice dainty pieces and serve with tea or coffee