Super soft, fluffy almond-flavored chiffon cake. This cake is amazingly light and airy. It’s not too sweet and light on the stomach. Perfect for tea time.
Last weekend was “Thanh Minh“, also known as Chinese Memorial Day or Ancestor’s Day. It’s a day on which Chinese/asian people celebrate and remember their ancestors by praying, sweeping the tombs, and offering food/drinks and other things like “ghost money“. And as some of you might know, my mom past away about 10 years ago. Therefor we went to her grave last Sunday. As my dad had arranged an assortment of food and ghost money, I decided to make her a cake. An almond chiffon cake ^^
My mom was someone who loved simple and plain cakes. I remember, when we were little, she’d make spongecake all.the.time. Usually lemon flavored, because my dad only ate lemon sponge… ^^ But I have to admit it, lemon flavored sweetness simply rocks xD My mom’s spongecake was super light and so refreshing. It was always served with a cup of hot steaming tea (I love tea) and we’d gobble up the entire cake in one day :’) Unfortunately, I didn’t have lemon on hand this weekend and stores were closed in The Netherlands due to Easter. (Should’ve thought ahead.. ^^”) Anyway, as I still had half a bottle of almond extract, I decided to make a simple almond chiffon cake. The best thing about chiffon cakes is that they’re not as heavy on the stomach as most buttery cakes. I’d almost say it’s a healthy cake 😉 To some this cake might sound dull, but this chiffon cake is really truly delicious. Trust me. Last Sunday, this cake was gone within a few hours. People were asking for seconds and thirds, but I had none left… That good.
To make this cake, you’ll need just ??? ingredients. The most important part is to gradually add sugar to your egg whites. By adding it gradually, you’ll get a stabile stiff-peak mixture. This will create the super light and airy texture of the cake. Once you’ve got the egg whites whipped, all there’s left is to fold all the ingredients to a nice light batter. Then, tranfser the batter to a chiffon cake mold (no greasing needed!) and bake it 30 minutes at 160 C. The cake is ready when a cake tester comes out clean. To cool the cake, remove it from the oven and place the mold upside-down. Because this cake has no chemical rising agents, the cake will collapse on itself and loose all airiness if you cool it the regular way. Let the cake cool completely before removing the cake from the mold. Cut in thick slices and serve with a hot beverage.
Do you prefer light, simple cakes or buttery fancy cakes?
- 4 eggs, separated
- 70 g caster sugar
- 40 mL vegetable oil
- 20 mL milk*
- 2 tsp almond extract
- 75 g cake flour
- 1/4 tsp salt
- Preheat the oven to 160 C and get the chiffon mold ready.
- In a small bowl, mix the cake flour and salt. Sift the mixture at least three times. Set aside.
- In a large bowl, whip the egg whites. Once it starts to become frothy gradually add about 2/3 of the sugar while whipping the egg whites to stiff peaks. Set aside.
- In another bowl, mix the egg yolks and the remaining sugar until evenly mixed.
- Add the oil, milk and almond extract to the yolk mixture and mix.
- Fold the egg whites and sifted cake flour alternately and in batches into the yolk mixture. Take care not to overmix. There should be no/very little lumps.
- Transfer the batter to the chiffon mold. Tap the mold a couple of times onto the counter to remove large air bubbles.
- Bake the cake 30-35 minutes at 160 C or until a cake tester comes out clean.
- Let the cake cool upside down.
- Once the cake is completely cooled, turn it back up and remove the cake from the mold.
- *I used skim milk, but feel free to use any other milk.