Tired of greasy desserts? Try this oil-free chiffon cake recipe! It is incredibly delicious with a tender texture and excellent elasticity. The ingredients are:
– 3 eggs (180g with shells)
– 36g water (reserve 6g)
– 50g low-gluten flour
– 15g white sugar (lightly sweet)
– 5g white vinegar
Use fresh eggs without sifting the flour. Separate yolks into a clean bowl and freeze egg whites. Mix yolks with water, then blend in flour until smooth. Preheat oven to 155°C with rack at lowest position.
Beat egg whites with sugar and vinegar until stiff peaks form. Gently fold into yolk mixture. Pour 250g batter into a 6-inch pan, smooth surface, and tap to remove bubbles. Bake at 155°C for 45 minutes (adjust to 130°C if browning too quickly).
Cool completely before unmolding. Best consumed fresh within 2 days. The cake has delicate sweetness and superb springiness without collapsing.
Optional banana topping: Mash one ripe banana, mix with cocoa powder and melted dark chocolate. Spread over cake and garnish with pecans.
