Honey Milk Chiffon Cake 蜂蜜牛奶威风蛋糕

My daughter requested for a less-butter butter cake after eaten my Purple Sweet Potato Butter Cake. With less butter, I would have to make use of chiffon cake recipe 🤔.  However, adding butter to chiffon batter is similar to placing needles next to balloons - it tends to burst most of the air bubbles trapped by the meringue. After attempted thrice, I finally adjusted to the right method to bake this soft and moist chiffon cake with less than 20% butter than the original butter cake. Yipee 😙

Warning: the aroma of the cake would not be as nice as a full butter cake. But .... with less fat burden is definite :)

Yield:  One 6" round cake

Pan size: 6x3" round pan

Baking temperature: 140°C for 30 minutes ⏩ 170°C for 12 to 15 minutes

Ingredients 

All ingredients in room temperature, otherwise stated.

Using 55g Omega 3&6 eggs

20g unsalted  butter 无盐牛油

40g milk 牛奶

15g honey 蜂蜜

55g top/cake flour 低筋面粉

5g milk powder 奶粉

3 egg yolks 蛋黄

3 egg whites 蛋白

Pinch of fine salt 细盐

50g fine sugar 细砂糖

1/4 tsp vanilla essence

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not to grease the side.

2. Sieve top/cake flour and milk powder into a bowl. Set aside.

3. Pour fresh milk, honey and cold unsalted butter in a heat resistant bowl. Cover the bowl with a lid to minimize evaporation.

Place the bowl of milk content in a rice cooker, and turn on the "Keep Warm" function for about 10 to 15 minutes to warm up the content.
The content can also be heated over a stove, but don't bring to a boil.

4. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth milk paste.

5. Mix in the 3 egg yolks, one at a time, to milk paste.

Cover and set aside.

6. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to the egg white. Beat egg white to frothy, then starts to add 50g of sugar gradually. Beat at high speed till almost stiff peak state.

Reduce the mixer speed to low in the final 1 minute. 

7. Add about 1/3 of the meringue to the yolk-milk batter at (6), and mix well.

8. Pour (7) back to combine with the remaining meringue. Fold to combine into a smooth batter.

9. Add vanilla essence to the batter, and blend well.

10. Pour the batter into the prepared round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

11. Bake in a preheated oven at 140° Celsius for about 30 minutes, at the lowest rack.

When the bake rises to almost reaching the rim of the cake mould, increase the temperature to 170°Celsius for about 10 to 15 minutes.

Nearer to the end of 12th minute after baking in 170° Celsius, the cake starts to shrink a bit.

12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.

25 minutes later.

13. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 

This step is optional.

14. Allow the cake to cool down completely before cutting. Serve warm or cold 🍰😋

But I prefer to toast the cake lightly to bring out the butter aroma befor serving ♥☕