Chiffon Loaf Cake 长条戚风蛋糕

The challenge of making a chiffon cake using a normal bread loaf pan is how to minimize the shrinkage as there is no tube at the centre like normal chiffon cake pan, to support the cake batter to climb and rise. With my knowledge of baking chiffon cake and sponge cake, i used few methods to minimize the shrinkage of my new creation of baking chiffon cake in a bread loaf pan.

Important you need to beat meringue till stiff , but best is close to stiff like below pic (a small curve at the tip)

The loaf pan size is quite big, so i only filled up the batter half of the loaf pan. 

After baked for 10mins, remove the loaf pan, make a slit at the centre, so you will have a nice and even crack at the centre.

                                 

                                            Find a suitable deep bowl to hold the loaf pan, this case i use a rice cooker. I don't want to invert on a wire rack, because i don't want wire rack pattern imprint on the cake.

With less than 5 mins, quickly remove the chiffon cake from the pan, as to minimize the shrinkage and avoid hot steam trapped at the bottom of the pan.

Actually, it also look like a pound cake pattern, with this shape, it is easy to slice it ..This time i bake a plain chiffon loaf cake, next time will try with other flavours like pandan and etc. This chiffon cake is light and soft, no burden to eat more.

Chiffon Loaf Cake 长条戚风蛋糕

*for a loaf pan size 9” x 4.5”

4 egg yolks (large or A size)

20g caster sugar

55g corn oil

1tsp vanilla extract ( I use Grand Marnier orange-flavored liqueur)

55g fresh milk

90g cake flour

4 egg white (large or A size)

1/4tsp cream of Tartar

60g caster sugar

Method

1. Lightly whisk egg yolk with sugar.

2. Add in corn oil and vanilla extract, stir to combine. Then add in milk, stir to combine well.

3. Add in cake flour, stir to mix well, set aside.

4. Add cream of tartar into egg white, beat till foamy.

5. Gradually add in sugar, beat till close stiff peaks (a small curve at the tip) or firm peaks (too firm, difficult to fold).

6. Take 1/3 portion of meringue and use hand balloon whisk to mix with egg yolk mixture till light.

7. Fold 1/3 of meringue into egg yolk mixture, use a silicone spatula, fold well. Then fold in the balance of meringue, fold to combine.

8. Pour batter into the prepared loaf pan (use only normal white aluminium loaf pan, only line paper at the bottom). Pour cake batter into loaf pan from 2’ height and use a chopstick, gently swirl the cake batter as to eliminate air bubbles trapped in the batter. Also smooth the top of the batter.

9. Bake at pre-heated oven at 170c for 40-45mins ( my oven at lowest rack). After baked for 10mins, remove loaf pan and use a sharp knife and quickly make a slit at the centre.

9. Once cake is done, remove from oven and immediately invert the loaf pan ( I use a rice cooker bowl to hold the pan). Let it cool about 3-5mins (don’t wait too long as to prevent hot steam trapped at the bottom and shrinkage) , invert back the loaf pan, use a thin and sharp spatula , run the sides of the loaf pan, then remove the chiffon cake, remove the baking paper and continue place on wire rack to cool down completely.

Recipe by Sonia a.k.a Nasi Lemak Lover