with just a couple of adjustments in the ingredients.
Update, 5.14.11(Compare with Japanese Cheesecake
or Cream Cheese Chiffon Cake, recipe #297, click here.)
Part1: the egg yolk mixture
Part 2: the egg whites mixture or meringue
Egg Yolk Mixture:
2-1/4 cups cake flour (sift before measuring)
3/4 cups castor sugar or superfine sugar*
(white sugar works just fine)
1 tsp salt
1 Tb baking powder
Sift all ingredients in a bowl or as Martha Stewart does,
stir with a wire whip
Make a well in the center and add:
1/2 cup canola oil
1/2 cup + 2 tbsp orange juice
7 large egg yolks
1 tsp vanilla
Using a wire whisk or a hand mixer, blend all ingredients together.
This is the egg yolk mixture, (part 1)
Set aside and make the egg white mixture.
Egg Whites Mixture or Meringue
7 egg whites, room temp
3/4 tsp cream of tartar
3/4 cup caster sugar
(or white sugar will do)
Using a stand mixer with the wire whip attachment, whip egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form
then gradually beat in the sugar.
This is a critical part of making the Chiffon Cake.
You don't want to neither under beat nor over beat your egg whites.
Here's a link on how to whip egg whites:
To make the chiffon cake batter:
Pour batter into ungreased bundt pans and bake in a pre-heated 325 degrees oven for about 55-60 minutes.
Invert pan right away after taking it out from the oven
so the cake will not shrink or lose its volume.
With this recipe, you can make
12 mamon and 1 bundt cake
24 mamon in medium molds (click here)
4 (9" round) cakes for Crema de Fruta
(for recipe click here)
2 (9x11) cakes for Crema de Fruta
(for recipe click here)
2 (11x5) loaf pans for Custard Cakes
Click here for recipe
(experiment with the baking time)
Notes from MaMely:*I had used regular white sugar in this recipe and it did not affect the texture, at least i thought so.
Caster sugar is the same as the superfine or ultrafine sugars.
"The basic process is to use a large rubber spatula to reach down through the center of the foam to the bottom of the bowl and lift some of the batter up and on top of the foam. As you turn your wrist to deposit the batter on top of the eggs, you turn the bowl a few degrees. Then reach down to the bottom again and lift more of the batter up and over the foam. As the bowl turns, the batter and foam blend, and when there are no traces of egg white left, you’re done.