Preheat your oven to 355°F/180°C (the photo shows the ingredients. That's it! There's also tea leaves at the bottom because I forgot I'd put them there).
Sift the cake flour.
Break four eggs into a bowl, beat, and add all of the sugar.
Mix sugar and eggs together with a hand mixer. If you can control the speed, put it on the highest setting and mix for 15 minutes.
This photo is of the batter after 15 minutes. If you were mixing on high, mix it for another 10 minutes on medium, and then turn it down to low.
While mixing on low speed, take the sifted flour and add in two parts. Make sure that there are no powdery bits left as you mix. Mixing for about a minute is OK.
The batter is done being mixed. Until you get to this step, don't stop the mixer.
Pour the batter into a chiffon cake mould.
As shown in the picture, ensure that the batter gets into all the parts of the mould. This is so that the batter will rise evenly when it's baking.
Lift the mold up about 10 cm and tap it a few times on the counter to get rid of trapped bubbles in the batter. As shown in the picture, you can also use a spatula to smooth out the bubbles.
Put the mould into a 355°F/180°C oven. Bake for 30 to 40 minutes. Do not open the oven door until the baking is finished. This is essential.
If you have a small oven, your cake will burn, so after you've put in your cake at 355°F/180°C, turn down the heat to 320°F/160°C. Again, under no circumstances should you open the door.
After the cake has finished baking, drop it onto the table from about 10 cm to prevent shrinking. After that, let the cake cool upside down as shown in the photo.
After it has cooled completely, remove the mould. Our simple cake is finished!
When you're sifting the flour, you can make a coffee chiffon by adding half a teaspoon of instant coffee.
If you mix in matcha, you can make a matcha chiffon cake. Mixing sugared red beans into the batter will give a Japanese flavour.
Shredding black tea leaves in a food processor and mixing them into the batter is delicious too. You can also make a chocolate chiffon cake by mixing in cocoa powder.
Baking hint: If the cake seems like it will burn, turn down the heat to 285°F/140°C. However, the baking time must absolutely be more than 40 minutes, and under no circumstances should you open the oven door.
If you use any mould other than a chiffon cake pan, it would be best to use baking paper and grease the pan with oil.
Actually, you can use this batter to make a sponge cake or a roll cake too. A spongecake should be baked for 20 to 30 minutes, and a roll cake for 10 to 15 minutes.
Story Behind this Recipe
This is a recipe that only requires mixing the ingredients together with an electric hand mixer.
1)... mix the flour into the batter completely. 2)... make sure to fill every nook and cranny of the cake pan. 3)... do not open the oven door for any reason while the cake is baking.