Cantonese-style Steamed Chiffon Cake

Ingredients

In this Cantonese adaptation of the Chiffon Cake, we incorporate traditional Cantonese ingredients and flavors to create a unique twist. The original American Chiffon Cake is typically baked, while the Cantonese version is steamed, resulting in a lighter and more delicate texture. Additionally, we use ingredients commonly found in Cantonese cuisine, such as pandan extract or red bean paste, to infuse the cake with authentic flavors. We alse have the original recipe for Chiffon Cake, so you can check it out.

• 6 large eggs 6 large eggs
• 180g (1 ½ cups) cake flour 180g (1 ½ cups) cake flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 120ml (½ cup) vegetable oil 120ml (½ cup) vegetable oil
• 120ml (½ cup) water 120ml (½ cup) water
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon pandan extract (optional, for flavor) 1 teaspoon pandan extract (optional, for flavor)
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, separate the egg yolks from the whites.
2. 2.
   In a separate bowl, whisk together the egg yolks, sugar, vegetable oil, water, and pandan extract (if using) until well combined.
3. 3.
   Sift the cake flour, baking powder, and salt into the egg yolk mixture. Stir until smooth.
4. 4.
   In another clean mixing bowl, beat the egg whites until stiff peaks form.
5. 5.
   Gently fold the beaten egg whites into the batter until fully incorporated.
6. 6.
   Pour the batter into a greased cake pan.
7. 7.
   Prepare a steamer and bring the water to a boil. Place the cake pan in the steamer and cover with a lid.
8. 8.
   Steam the cake over medium heat for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the steamer and let it cool completely before serving.

Treat your ingredients with care...

• Cake flour — Cake flour is essential for achieving the light and airy texture of the chiffon cake. If you don't have cake flour, you can make a substitute by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch. Sift the mixture several times to ensure it is well combined.

Tips & Tricks

• Make sure to beat the egg whites until stiff peaks form for the best texture.
• Use a chiffon cake pan with a removable bottom to easily remove the cake after steaming.
• Allow the cake to cool completely before slicing to prevent it from collapsing.

Serving advice

Serve the Cantonese-style Steamed Chiffon Cake as a delightful dessert after a Cantonese meal. It can be enjoyed on its own or with a drizzle of sweetened condensed milk for added richness.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before serving. You can also garnish it with fresh fruit slices or a sprig of mint for an elegant touch.