gâteau chiffon ultra moelleux

Name: gâteau chiffon ultra moelleux
Total time: 45 min
Cuisine: French
Ingredients: 3 oeufs; 45 g lait; 45 g huile neutre; 65 g farine faible en gluten; 10 g maïzena; 60 g sucre; 1 c. à café jus de citron; 1 pincée sel

45m

Serves 1

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gâteau chiffon ultra moelleux

tiktok.com

45m

Serves 1

Directions

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

Ingredients

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

45m

Serves 1

tiktok.com

gâteau chiffon ultra moelleux

tiktok.com

45m

Serves 1

Directions

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