In other countries this may be referred to as Hong Kong paper wrapped buns.
This is a combination of different recipes that I’ve amalgamated to make the recipe simple and easy to follow. If you’re looking for the best fluffy and soft chiffon base this is the recipe to follow.
Ingredients – split in 2 parts
Part 1
- 7 egg whites (free from oil or egg yolk – really important)
- 130g caster sugar
- 1/2 tsp cream of tartar
Part 2
- 7 egg yolks
- 1/4 tsp salt
- 4 tbsp cooking oil (or melted butter to make more fragrant – slightly heavier cake)
- 60ml (4 tbsp) liquid (can be water, milk, fruit juice etc.)
- 110g (4oz) self raising flour
- 1 tsp baking powder
- (optional) a few drops of vanilla/orange flavour or food colouring or pulverised Oreo powder to make Oreo chiffon cake
Method
- Pre-heat oven 170C/325F
- Make egg white foam/meringue, by placing in a dry (free from oil and egg yolk) bowl, best ceramic or metal.
- Beat the egg whites with a low speed until you see some foam forming. Add the cream of tartar then increase the speed to medium.
- Add sugar in 3 parts and increase mixing speed. Beat at high speed until stiff peaks are formed.
- Mix all ingredients together in Part 2 in a separate bowl.
- Mix ingredients in Part 1 slowly into Step 5 in 3 parts by gently folding to trap the air bubbles. DO NOT OVERMIX
- Gently pour batter into ungreased 9inch (22cm) tube pan and bake in preheated oven at 170c/325F for 45-60min.
- (Optional) – to make cup cakes/muffins/hong kong paper wrapped cakes, pour batter into cake cases and bake for 15-20mins.
- Use a skewer/knife to check if cake is ready – the skewer should come out clean
- When removing the cake from the oven, invert the pan and leave to cool completely before removing from the pan.
Any question please get in touch!
