When I read about this recipe in a book at the library, I quickly rounded up the kids and made our way home (grabbed a packet of cake flour otw). We are peanut butter fans and always have some at home.
The author who is Japanese is big on making moist chiffons, as opposed to fluffy, but drier ones. She emphasized a lot on soft peaks as a key factor for a moist cake.
The resulting cake is really finer in texture with smaller holes and moist. But it’s also heavier, so I might add baking powder next time.
Recipe (17cm tin)
- 2 egg yolks
- 40g sugar
- 1/8 tsp salt
- 35g oil
- 60g chunky peanut butter ( unsweetened. If your peanut butter contains sugar, work out the grams of sugar from the ingredients list and deduct accordingly from the sugar in this recipe)
- 90g water
- 80g cake flour
- 4 egg whites
- 30g sugar
- 1/8 tsp cream of tartar
Cream egg yolks and sugar till light and fluffy. Add salt and oil and whisk till well incorporated.
Next, add in peanut butter, mix well then add water.
Add in sifted flour in 3 batches, each time folding gently till just combined.
Beat the egg whites with cream of tartar and caster sugar till SOFT peak. This is very important according to the author. Do not over beat. Mix 1/3 of meringue with yolk mixture to loosen, then pour back yolk mixture to rest of egg white. Fold gently with spatula till no traces of white.
Pour final batter into chiffon tin and bake 170 deg C for 40 min. Invert to cool before unmoulding.