![\"20\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/20.jpg\")
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Okay, I definitely got my mojo back(lol)!<\/p>\n
I got up early yesterday and I was ready to bake a chiffon cake.<\/p>\n
![\"14\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/14.jpg\")
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It rose well, just the way I wanted, and it turned out to be a beautiful cake.<\/p>\n
![\"15\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/15.jpg\")
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This special pan I bought in Japan forms a uniquely tall, slender shape, which gives a sophisticated look, I think.<\/p>\n
![\"19\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/19.jpg\")
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![\"17\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/17-1.jpg\")
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This cake is so light, airy, and soft.<\/p>\n
So different from any other cakes.<\/p>\n
(Some people say it is just like angel food cake, but I disagree. The chiffon cake is much more moist and flavorful, in my opinion.)<\/p>\n
![\"23\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/23.jpg\")
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I usually serve my chiffon cake with whipped cream, but this time I decided to go with slightly sweetened Greek yogurt.<\/p>\n
So good.<\/p>\n
Chiffon cake always tastes special probably because I don’t make it very often and it’s hard to find in the U.S.<\/p>\n
Rum Mocha Chiffon Cake<\/strong><\/p>\n 70g egg yolks Preheat the oven to 350 F<\/p>\n 1. Combine egg yolks and sugar in a bowl. Beat until the mixture is pale yellow.
\n35g sugar (for egg yolks)
\n35g canola oil
\n50g a mixture of strong coffee, milk(I used soy milk), rum
\n50g cake flour, sifted
\n50g all purpose flour, sifted
\n170g egg whites
\n45g sugar (for egg whites)<\/p>\n
\n2. Add oil and a mixture of coffee, milk, and rum. Combine well.
\n3. Add flour and mix.
\n4. In another bowl combine egg whites and sugar. Whip until stiff peaks form.
\n5. Take one third of the egg white mixture and add it to the flour mixture. Mix well. And then add the rest of the whipped egg whites to the flour mixture. Fold until mixture is smooth.
\n6. Spoon the batter into the pan. Gently shake the pan to get the air out.
\n7. Bake in the oven for about 30 minutes.
\n8. Flip and let it completely cool upside down.<\/p>\n<\/div>\n