Steamed Chiffon Cake

Flavor: Sweet; Technique: Steaming; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Steamed Chiffon Cake

Prepare Ingredients

Whisk egg yolks with 30g sugar until slightly pale

Add 60ml milk and mix

Sift in flour and cocoa powder into the egg yolk mixture (cocoa powder is optional)

Add a little yeast and baking soda

Mix all ingredients until smooth and set aside

Beat egg whites on low speed for a while, add the remaining sugar, and a little baking soda (you can also add baking soda to the egg yolk mixture)

Beat egg whites until stiff peaks form with visible lines, then fold in half into the egg yolk mixture (fold gently, do not stir)

Pour half of the mixed egg yolk batter into the remaining egg whites and mix well

Pour the remaining egg yolk batter into the egg whites and mix well

Pour into the mold

Before steaming, gently tap the mold twice to release air bubbles

Steam with boiling water in the pot, steam on high heat for 5 minutes, then reduce to low heat and steam for 30 minutes

Once steamed, remove from the pot, let cool, and invert

Finished Product

Finished Product