Today, let’s elevate our chiffon cake with a hurricane pattern on the side. Chiffon is a family favorite for its light and fluffy texture, and this two-tone hurricane design adds an extra level of charm.
Recipe
Yolk Batter
- 3 egg yolks
- 45g milk
- 30g corn oil
- 40g low protein flour (cake flour)
For Two-Tone Batter:
- 5g low protein flour
- 5g cocoa powder
Meringue
- 3 egg whites
- 45g sugar
- 4g lemon juice
Pan:
- 6” loose base pan
Method
- Combine milk and oil in a bowl and mix well.
- Sieve the flour into the mixture and mix until smooth.
- Add egg yolks and mix until combined.
- Split the batter into two equal parts.
- In one part, add 5g low protein flour.
- In the other part, add 5g cocoa powder.
- Beat egg whites and lemon juice with high speed until big bubbles form.
- Add 1/3 of the sugar when big bubbles are seen, continue beating.
- Add the next 1/3 of sugar when meringue forms finer bubbles.
- Add the last 1/3 of sugar when meringue shows some lines while beating.
- Beat meringue to firm/medium peaks.
- Divide meringue into two equal parts.
- Fold one part into the plain batter.
- Fold the other part into the cocoa batter.
- Pour the plain batter into the 6” loose base tin.
- Gently pour the cocoa batter on top.
- Use a spoon to draw a circular motion on the wall of the pan.
- Bake at 190°C for 10 minutes or until the top skin forms.
- Remove the cake pan and quickly make slits (try to slit within a minute).
- Return the pan to the oven and bake at 150°C for 40 minutes.
- Remove the cake from the oven and invert it to cool.
Enjoy your beautifully patterned hurricane chiffon cake! For a detailed video tutorial, visit my YouTube channel.