Delicious Fluffy Chiffon Cake with Pancake Mix

Delicious Fluffy Chiffon Cake with Pancake Mix

This cake is not too sweet and low in calories because I used cholesterol-free plant-based oil. I used sunflower oil this time, which contains plenty of vitamin E.

Ingredients: 20 cm diameter chiffon cake mold

Pancake mix
130 ~ 140 g
5 large
80 g
Sunflower oil (or plant-based oil)
50 g
50 ml
50 ml
It's also delicious to use 50 g of sugar and 30 g of jam or syrup


1. Prepare the ingredients. Preheat the oven to 170℃.
2. Separate egg yolks and egg whites into bowls, which are completely dry. Add 1/2 of the sugar into the egg yolks, and mix with a whisk until the mixture turns white.
3. Add plant-based oil to the Step 2 bowl with egg yolks, and mix. Add milk and water, and mix. Add pancake mix, and mix some more.
4. Whip egg whites, and add the remaining sugar in 2 ~ 3 batches, then whip more until stiff peaks form.
5. Add 1/3 of the Step 4 meringue into Step 3, and mix with the whisk. Add another 1/3 of the meringue, and fold in with a spatula. When the mixture looks like this in the picture, transfer the mixture into the Step 4 bowl, and mix.
6. Pour into the mold, and drop it on the counter 2 ~ 3 times to remove air bubbles. Bake in the oven at 170℃ for 35 minutes.
7. When baked, drop it twice from 20 cm to prevent shrinking. Flip it over to cool as illustrated in the picture, and it's done.

Story Behind this Recipe

Since I baked with pancake mix, it's moist, fluffy, and foolproof.
The cake deflates less than with flour.