Vanilla Bean Chiffon Cake

Officially declaring that I’m going on a diet. Gaining weight isn’t such a good idea when you want to gain some of that lost confidence in life back.

Hello running! Byebye tummy!

On a side note, I’m honestly very touched by all the care and concern that my family and friends have shown for me during this period. Thinking about the little things they do makes me want to cry more than when I think about what I’ve lost. HA.

A relatively healthy bake to celebrate the self-declared-and-possibly-unsuccessful weight loss journey…Chiffon! Soft like pillows, and they literally melt in your mouth! A hot favorite among my mama and her auntie friends heehee.

Vanilla Bean Chiffon Cake (modified from Keiko Ishida’s Okashi)
makes 4 10cm chiffon

2 egg yolks
8g caster sugar
1/2 vanilla bean, split length wise and scraped for seeds (I use 1)
24g water
24g canola oil
32g cake flour

2 egg whites (weighed mine to be 81g)
36g caster sugar
4g corn flour

1. Preheat oven to 160°C. Sift flour twice
2. Place egg yolks and sugar in a bowl and beat well. Add water, canola oil, vanilla seeds and stir to incorporate. Add flour and mix well until the batter becomes sticky.
3. To make meringue, combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4. Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5. Pour batter into an ungreased chiffon cake tube pan. Bake for 20 mins.
6. When cake is done, remove from oven and turn it over, leaving it to cool.
7. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

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