Japanese MamaPan Chiffon Cake

Japanese MamaPan Chiffon Cake

Chiffon Cake

Japanese MamaPan Chiffon Cake Mix uses Akita Prefecture Akitakomachi rice flour and Hokkaido sugar. Akitakomachi rice is famous throughout the country for its delicious taste and superior quality. Once freshly cooked it becomes sticky and chewy in texture while still retaining its shape and moisture. It is often made into sushi or onigiri rice balls, or serve alongside other Japanese meals.

Baking may seem daunting to some, but with our various Japanese MamaPan Baking Mixes, nothing is too difficult! Get ready common ingredients such as eggs, margarine or butter and milk and you are ready to cook a storm. You do not have to worry about storage or wastage of raw ingredients since each mix is for single-time use. Japanese MamaPan mixes are all wheat-free and gluten-free. Anyone with wheat allergies can still enjoy the products with confidence.

Let’s use Japanese MamaPan Chiffon Cake Mix today to bake a chiffon cake which is light, fine, airy, fluffy, and bouncy. Let’s get started!

  • 120g of MamaPan Chiffon Cake Mix
  • 4 medium eggs at room temperature
  • 40g sugar
  • 30g milk (it is possible to substitute milk with water)
  1. Adjust oven rack to middle position and preheat oven to 170°C. Separate 4 medium eggs to yolk and white. Keep the yolks in a medium bowl and whites in a large bowl.
  2. Whisk the yolks and milk together. Mix well. Add in MamaPan Chiffon Cake Mix. Whisk until cake mix is incorporated and there are no lumps in the batter.
  3. Whisk egg whites until opaque, foamy and bubbly. Add in sugar in small increments while whisking. Continue to whisk until stiff peak is formed.
  4. Whisk in 1/3 of egg white mixture into the batter. Whisk until it is homogeneous throughout the batter.
  5. Gently fold in another 1/3 of the egg white mixture into the batter without breaking the air bubbles.
  6. Now transfer the batter into the remaining 1/3 egg whites. Mix well without breaking the air bubbles. There should not be any large lumps of egg white in the mixture.
  7. Pour cake mixture into a 17cm chiffon cake baking tin. Hold both edges of the cake tin and drop it gently on the kitchen counter a few times to remove air.
  8. Bake at 170°C for 30 – 35 minutes or until a skewer comes out clean and the top of the cake is golden brown and springs back to the touch. Temperature and time setting may need to be adjusted depending on the oven.
  9. Remove from oven and cool it upside down on a cooling rack.

It is also possible to add in flavourings such as orange, lemon and even earl grey into the batter to create more interesting cakes.

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