280g bread flour (or 275g T65 and 5g gluten flour)
30g white sugar
5g powdered milk
25g unsalted butter
1. Add all the ingredients (except butter and yeast) in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions. After 5 min, add butter then add the yeast in the yeast compartment.
2. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
3. Punch the dough down and divide it in 8 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Shape each piece into a round ball, and arrange the balls at the bottom of the chiffon cake mold. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
5. Lightly sprinkle flour over the bread, using a cooking sieve.
6. Preheat the oven to 170℃ and bake for about 20 min. Remove from the mold
70g white sugar (40g for egg yolk, 30g for beaten the egg white)
33g vegetable oil (sunflower oil or grape seed oil)
70g cake flour / plain flour (T45) - sifted
1 tsp vanilla extract (optional)
For the filling
250g heavy cream
30 to 40g white sugar
1~2 tbsp cocoa powder (optional)
1. *Making the batter* In a bowl, add egg yolk and sugar (40g) and whisk. Add the oil and mix well until combined. Then pour the milk gradually and mix.
2. Finally add the sifted flour and mix until smooth. Set aside. Add vanilla extract if you want.
3. In a large mixing bowl, beat the egg whites until foamy. Gradually add the sugar (30g) and continue beating until stiff and glossy. Set aside.
4. Add one third of this meringue to the batter (egg yolk mixture from #2) and thoroughly mix with an egg whisk. Add the remaining of the meringue and fold into the batter until evenly incorporated, using a rubber spatula.
5. Pour the batter into an un-greased "Angel Food Tube Cake Pan" (17cm diam). Do not coat the pan with butter or any oil. Mix gently the batter with chop sticks to remove any pockets of air inside. Pre-heat the oven to 170℃. Better remove the oven plate as I recommend baking on the wire rack.
6. Bake for about 25 to 30 mins. (The good timing for removing the chiffon cake from the oven is when it starts shrinking from its top rise point.) Or until a cake tester inserted into the center comes out clean.
7. Remove the cake from the oven. Let the cake cool completely in the pan upside down on the rack.
8. Once it is cooled completely, insert a long thin knife around the external sides of the cake (between the cake and the pan) and do the same with eg. a bamboo skewer on the internal sides to detach the cake from the center of the pan.
9. Flip the cake pan over on to a plate and gently remove the side of the pan. Insert the knife along the bottom to remove completely.
10. Whip the heavy cream with sugar (and sifted cocoa powder if you use any) until firm peaks formed and put into a piping bag with a small circle tip or a closed star tip.
11. Using a chop stick or a straw, make about 10 holes from the bottom of the chiffon cake. Pipe the whipped cream into the cake. (into all holes which you made.) Sprinkle with icing sugar over the cake. Chill at least 2 hours before serving.
You can also simply garnish the chiffon with whipped cream on the side, as you prefer!