A soft and moist meringue-based cake that's full of the wonderful vanilla flavor. Great to go with tea!
Course Cakes, Dessert
Prep Time 20minutes
Cook Time 1hour20minutes
Total Time 1hour40minutes
Servings 8Inch Cake
100gcake or top flour
Sift the flour into a large mixing bowl. Set aside. Preheat oven to 150C.
Heat the oil till you see oil marks in the pot as it gets heated up. Pour the oil immediately into the sifted flour. Mix well till blended. Set aside to cool.
Meanwhile, in another bowl, add in the egg yolks and eggs. Whisk well. Add in milk and vanilla bean, whisk till well combined.
When the cooked dough has cooled down, add in the egg+milk mixture,as well as salt, whisk till well combined.
In your mixer bowl, whisk egg white till foamy, add in sugar in 3 batches. Whisk till soft firm peaks.
Take 1/3 of the meringue, add into the egg yolk batter. Using your whisk, incorporate the batter and meringue by using a "cutting" (up and down) motion. At the same time, rotate your bowl as you mix.
Take another 1/3 of the meringue, fold in using a spatula. Repeat for remaining meringue. When the batter and meringue has combined, do ensure the bottom batter is also well combined. You can do this by folding the batter upwards. If there is dark colored batter, continue to fold in gently till the batter is same in color. (Usually takes about 15-18 turns)
Bake in oven at 150C for 30 mins. Turn down the heat to 140C for 10 mins, then 130C for 10 mins, then 120C for 25-30 mins.
Cool completely (if you are using removeable bottom pan) before removing from pan.
Original recipe bakes at 170C for 40 mins, then 150C for 20 mins. I am using a much lower temperature because my chiffon cakes tend to split on the surface if I use 170C for 40 mins.Well, if you look carefully at the pictures, I had 1 huge earthquake split this time lol. Do adjust the temperature according to your oven, if needed.