gâteau chiffon ultra moelleux

45 mins
Serves 1
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Directions

  1. 1Separate 3 fresh eggs, putting the whites in the fridge to use later.
  2. 2Separate 3 fresh eggs, putting the whites in the fridge to use later.
  3. 3Separate 3 fresh eggs, putting the whites in the fridge to use later.
  4. 4In a large bowl, add 45g of milk and 45g of neutral oil.
  5. 5In a large bowl, add 45g of milk and 45g of neutral oil.
  6. 6In a large bowl, add 45g of milk and 45g of neutral oil.
  7. 7Whisk well until emulsified, so the mixture is homogeneous and slightly creamy.
  8. 8Whisk well until emulsified, so the mixture is homogeneous and slightly creamy.
  9. 9Whisk well until emulsified, so the mixture is homogeneous and slightly creamy.
  10. 10Sift 65g of low gluten flour and 10g of cornstarch (maizena) directly into the bowl.
  11. 11Sift 65g of low gluten flour and 10g of cornstarch (maizena) directly into the bowl.
  12. 12Sift 65g of low gluten flour and 10g of cornstarch (maizena) directly into the bowl.
  13. 13Whisk gently in a Z motion with your whisk. Don't overmix, just until there are no more lumps.
  14. 14Whisk gently in a Z motion with your whisk. Don't overmix, just until there are no more lumps.
  15. 15Whisk gently in a Z motion with your whisk. Don't overmix, just until there are no more lumps.
  16. 16Add the 3 egg yolks and mix until you get a smooth batter.
  17. 17Add the 3 egg yolks and mix until you get a smooth batter.
  18. 18Add the 3 egg yolks and mix until you get a smooth batter.
  19. 19Take the egg whites from the fridge and add a few drops of lemon juice or a pinch of salt.
  20. 20Take the egg whites from the fridge and add a few drops of lemon juice or a pinch of salt.
  21. 21Take the egg whites from the fridge and add a few drops of lemon juice or a pinch of salt.
  22. 22Beat the egg whites, adding 60g of sugar in three additions, until you get a shiny meringue with stiff peaks.
  23. 23Beat the egg whites, adding 60g of sugar in three additions, until you get a shiny meringue with stiff peaks.
  24. 24Beat the egg whites, adding 60g of sugar in three additions, until you get a shiny meringue with stiff peaks.
  25. 25Add a third of the egg whites to the batter to loosen it.
  26. 26Add a third of the egg whites to the batter to loosen it.
  27. 27Add a third of the egg whites to the batter to loosen it.
  28. 28Pour the mixture into the remaining egg whites.
  29. 29Pour the mixture into the remaining egg whites.
  30. 30Pour the mixture into the remaining egg whites.
  31. 31Mix gently with a spatula, lifting it well, without breaking the mousse.
  32. 32Mix gently with a spatula, lifting it well, without breaking the mousse.
  33. 33Mix gently with a spatula, lifting it well, without breaking the mousse.
  34. 34Pour into your ungreased mold, to 70% of the height.
  35. 35Pour into your ungreased mold, to 70% of the height.
  36. 36Pour into your ungreased mold, to 70% of the height.
  37. 37Tap the mold a little to eliminate air bubbles.
  38. 38Tap the mold a little to eliminate air bubbles.
  39. 39Tap the mold a little to eliminate air bubbles.
  40. 40Bake at 150°C (300°F) for 40 to 45 minutes, rotating heat or traditional.
  41. 41Bake at 150°C (300°F) for 40 to 45 minutes, rotating heat or traditional.
  42. 42Bake at 150°C (300°F) for 40 to 45 minutes, rotating heat or traditional.
  43. 43When removing from the oven, tap the mold lightly and turn it over immediately onto a grid.
  44. 44When removing from the oven, tap the mold lightly and turn it over immediately onto a grid.
  45. 45When removing from the oven, tap the mold lightly and turn it over immediately onto a grid.
  46. 46Let cool completely before unmolding.
  47. 47Let cool completely before unmolding.
  48. 48Let cool completely before unmolding.

Ingredients

  • 3 oeufs
  • 3 oeufs
  • 3 oeufs
  • 45 g lait
  • 45 g lait
  • 45 g lait
  • 45 g huile neutre
  • 45 g huile neutre
  • 45 g huile neutre
  • 65 g farine faible en gluten
  • 65 g farine faible en gluten
  • 65 g farine faible en gluten
  • 10 g maïzena
  • 10 g maïzena
  • 10 g maïzena
  • 60 g sucre
  • 60 g sucre
  • 60 g sucre
  • 1 c. à café jus de citron
  • 1 c. à café jus de citron
  • 1 c. à café jus de citron
  • 1 pincée sel
  • 1 pincée sel
  • 1 pincée sel

Equipment

bowlwhisksiftermixerspatulemoldovencooling rack

Tips

  • Separate the eggs when cold and use fresh eggs.
  • Don't overmix when adding the flour.
  • Cool the cake upside down on a wire rack to prevent it from collapsing.
gâteau chiffon ultra moelleux | Clip Recipe