Ingredients
4 Raw egg yolks
20 grams Granulated sugar
30 ml Water
30 grams Vegetable oil
1 few drops Vanilla extract
50 grams Cake flour
4 eggs Egg white
40 grams Granulated sugar
200 ml Heavy cream
16 grams Granulated sugar
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Preheat the oven to 170C. Separate the egg yolks and egg whites into different bowls. Add granulated sugar into the bowl of egg yolks, and whip. Add in water, vegetable oil and vanilla extract. Whip until it turns pale and air is incorporated. Sift the cake flour into the bowl. Switch to a whisk, and whisk well until the flour is incorporated well. Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment. Then add 1/3 of the granulated sugar and whip more. When the eggs are whipped to soft peaks, add in the remaining granulated sugar. When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue. Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula. Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue. Fold gently like cutting the batter with a knife. The batter is great when it makes thick ribbons when you lift the spatula. Pour the batter into a chiffon mold. Bang a couple times on the table to flatten the surface. Bake for 30 minutes in a 170C oven. Take it out of the oven, flip the mold upside down, and cool on top of a can. Run a paring knife along the side and unmold the cake. Add sugar into the heavy cream and whip until soft peaks form. Slice the cake into 6 pieces, and serve with whipped cream and strawberries.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution