Butter Chiffon Cake – Cooked dough method

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Egg yolk batter ready…..

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Meringue beaten to firm peaks….

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Just out of the oven…..

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Unmould when it’s cooled enough to handle..with your bare hands if you have the skill…:)

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Now it’s time to enjoy a slice of your beautiful chiffon cake!

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Fine crumbs, minimal shrinkage….

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You won’t stop at one bite….:)

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And here’s how it’s done! Recipe courtesy of EnneTy:)

Utensil used:  7 inches round pan using the 4 eggs recipe.  Smeg oven baked at 145C for 80 minutes.  Greased and lined bottom of pan only.


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8 Comments »

  1. Shufen said

    Awesome

    Like

  2. Ceres1719@hotmail.ca said

    Can the weight measurements be converted to cups? For the eggs, can the total no. Of egg whites and yolks be provided? Would appreciate if you could provide the instructions and ingredients for the marble (cocoa?), thank you in advance.

    Like

    • jeannietay said

      Pls go to Conversions Page for conversion informations. No of eggs already provided in recipe. For the cocoa part, just use 2-3 tablespoons of batter and mix with a tablespoon of sifted cocoa powder. Do not have to be so precise with the cocoa, just mix until desired darkness.

      Like

  3. Fion said

    Neat! I’m impressed the cake has minimal shrinkage. Do you cool it in the pan up side down? What’s the trick? My chiffon cake always shrink. I’ll try your hot butter + 2/3 flour step. Cheers.

    Like

    • jeannietay said

      Hi Fion, I just give it a few knocks on the table and leave it to cool without inverting.

      Like

  4. Matthew said

    Looks great! May be I missed it, but when is the baking powder mixed in? I assume it’s added with the last 1/3 of flour.

    Liked by 1 person

    • jeannietay said

      Hi Matthew, you just need to sift it into the flour. Or you can use self raising flour.

      Like

  5. Alison said

    If I’m gonna be baking this in a 8″ pan should I use the 9 inch tube pan recipe ?

    Like

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