Servings: 4 people
Equipment
- 1 chiffon pan
- 1 kitchen scale
Ingredients
Egg Yolk Mixture
- 4 egg yolks (size L)
- 40 g neutral cooking oil (e.g. corn, canola or sunflower)
- 40 g milk
- 50 g low-gluten flour or all-purpose flour
- 10 g cornstarch
- ½ tsp vanilla extract
Egg White Mixture
- 4 egg whites (size L)
- ¼ tsp cream of tartar (or substitute with lemon/lime juice or vinegar)
- 65 g granulated sugar
- 1 pinch salt
Instructions
- Make Yolk Batter - Whisk yolks with oil, then add milk & vanilla and whisk briefly. Sift in flour & cornstarch, whisk until just smooth. Tip: Stick to this order & don’t overmix.
- Whip Meringue - Beat whites with salt & cream of tartar until foamy. Gradually add sugar in 3–4 parts, beating to firm, glossy peaks.
- Fold Batter - Mix a spoonful of meringue into yolk batter. Fold in the rest gently with a spatula (or a whisk), slicing & rotating until fully combined. Don’t overmix.
- Bake - Preheat oven to 300–330°F (150–165°C). Pour into ungreased chiffon pan, tap to release bubbles. Bake 40–50 min; cover if browning too fast.
- Cool - Remove, tap pan lightly, then invert to cool completely. Once cool, run a knife around the edges to release.
- Serve - Enjoy plain or with whipped cream & fresh fruit.
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