A: Milk (I use freshly brewed coffee) 50g, caster sugar 40g, vegetable oil 40g
B: Cake flour 80g, baking powder 1/2 tsp (optional)
C: Egg yolks 4, vanilla extract 1 tsp
D: Egg whites 4, caster sugar 40g, cream of tartar 1/4 tsp (optional)
1. Combine coffee and sugar from A, whisk until sugar dissolved. Add in oil, using electric whisk, whisk until emulsified (about 2 to 3 min). While still whisking, add in egg yolks, whisk till completely combined.
2. Sift B and fold into 1. Add vanilla extract to the yolk batter. Stir to combine lightly.
3. In an oil free and water free bowl, using low speed whisk the egg whites till foamy. Add in cream of tartar. Switch to high speed and add in sugar from D in 3 batches. Whisk till stiff peak (check when inverting the bowl the whites will not fall out).
4. Take 1/3 of the beaten egg whites, fold into egg yolk batter to loosen it. Then pour into the beaten whites bowl and gently fold in using cut and fold method, working quickly.
5. Pour into cake tin and bake in preheated oven at 170 degree celcius for 25 to 30 minutes. Check with a skewer, it should come out clean.
6. Invert the cake until cooled.
Like I said before, there were loads of different recipes for chiffon cake, but I like this one the best. The final product is soft and moist even kept refrigerated for a few days but it won't last that long!
You can substitute the freshly brewed coffee with instant coffee dissolved in water. This recipe is my basic recipe and I play around with adding different flavours like adding green tea powder, chocolate powder, using tea instead of milk and so on.
Recipe courtesy of 喵呜子 from wenxuecity. Hearty thanks to her.
Original recipe link in chinese, here.