This is my first attempt at making a butter chiffon cake using a 6-inch deep pan recipe. The key challenges involve heating the butter and maintaining the yolk batter temperature, while other steps follow standard chiffon cake procedures. This record serves as a reference for future attempts.
Ingredients: – 4 egg yolks (preferably from large eggs weighing 55-60g each) – 10g sugar – 1g salt – 45g butter – 60g milk – 68g cake flour – 4 egg whites – 30g sugar – 2g lemon juice Instructions: 1. Separate egg whites and yolks. Whisk yolks with 10g sugar and 1g salt until thickened and creamy. 2. Heat milk and butter over low heat to 60-70°C. 3. Gradually incorporate the warm butter mixture into yolk batter while whisking continuously. 4. Sift in cake flour and mix until just combined. 5. Maintain yolk batter temperature at 40-50°C by placing the bowl over 70°C warm water. 6. Beat chilled egg whites with lemon juice, gradually adding 30g sugar until stiff peaks form. 7. Fold a portion of meringue into yolk batter, then combine all mixtures using folding technique. 8. Pour batter into mold and bake at 145°C for 45 minutes. Note: Smaller eggs resulted in slightly underfilled mold.
