Creating the perfect jiggly (no-oven) chiffon cake
This is going to be one recipe that will blow your minds constantly. This jiggly (no-oven) chiffon cake is not like most. In fact, I would say it more of a soufflé cake because of it’s super light texture. For his recipe you will see that the egg whites and yolks are separated and the egg whites are whisked. This is what causes the cake to be incredibly light, almost pillowy soft. This cake does mean that you can eat almost 4 slices in one go. I like to decorate this cake with just icing sugar and fresh strawberries.
I love this cake because it is made without an oven. Which is great for those who are experiencing load shedding. Therefore, you can either bake this cake on the stove or in a pressure cooker/instant pot. I will explain both ways in which you can make the chifon cake. So that you have two ways in which you can execute this. After you have learned how to make a jiggly (no-oven) chiffon cake, trust me, you are going to fall in love with this cake. I hope you enjoy this cake and please leave me a comment if you try this recipe.
Bon Apetit,
Zorah
Different ways to make this recipe
Creating this cake meant that I did not want to rely on electricity and an oven. Sometimes we take for granted that we can just use an oven and pop a cake inside. But in South Africa we have been suffering under load shedding. And this does cause an issue while baking.
The first way you can make this chiffon cake is by placing the batter in a cake tin and cover it tightly with cling film. Making sure that you poke holes at the top, to allow steam to come through. The cake tin with the batter will then be put on top of a pot with water. The water will come to a medium steam and the cake will steam itself to completion.
The second way to make this cake is using an Instant Pot or Pressure cooker. The build up of pressure in the machine allows for the cake to steam while it is inside. The cake will cook through beautifully and be just as light as doing if you are doing it on the stove. It just depends which method works best for you.
What to watch out for when baking
Make sure that you do not over fold your stiff meringue into the egg yolk mixture. This can cause the cake to become very dense and to lose the airy texture that it should have. Your meringue should be stiff but not to the point where it starts to look crumbly and fragmented. It should still be able to move well and have a glossy shine to it.
Once you start baking it, whether it is in the pressure cooker or on the stove, do not turn off the heat or check the cake. Allow it to cook until it is done, otherwise it will deflate a lot when it’s done.
What cake tin should you use?
How To Make A Jiggly (No-Oven) Chiffon Cake
Course: UncategorizedCuisine: French, JapaneseDifficulty: Medium4-5
servings15
minutes30
minutesIf you are looking for a no-oven recipe, this one is perfect! This cake can be made in the pressure cooker or on the stove. As long as there is steam, this cake will rise beautifully. The cake is very light, similar to that of a Japanese cheesecake or soufflé.
Ingredients
10g granulated sugar
15g vegetable oil
3 egg yolks
34g milk
45g flour, sifted
10g corn starch, sifted
2 tsp. vanilla essence
3 egg whites
45g granulated sugar
Directions
- In a bowl, whisk together the egg yolks, 10g sugar, vegetable oil until the sugar is partially dissolved.
- Then add in the milk and vanilla essence and whisk again.
- Finally add in the flour and corn starch and whisk until there are no lumps. The. batter should be a pale yellow colour.
- In a stand mixer, whisk your egg whites on a medium speed and add in the 45g sugar in 3 parts, making sure to not over whisk. They need to reach stiff peaks and have a glossy white look to them. This should take about 6-7 minutes, on medium speed.
- Spray a 15x8cm cake with a non-stick spray, add the batter.
- Stove method
- Cover the cake tin with cling film so there are no gaps. Then use a fork to poke a few holes at the top so the steam can release.
- Fill a pot (find a pot that the cake tin can sit perfectly on top of and not sink in) with 1/3 of water.
- Let it come to a medium boil, place the cake tin on top and allow it to steam for 30 minutes.
- Pressure Cooker method
- Add water to your pressure cooker so it reaches the cake tin about half way.
- Add the trivet that comes with it, the cake tin should be on the base of the pressure cooker or it will burn the bottom. Use ramekins if you do not have a trivet.
- Place the cake tin on top and pressure cook for 20 minutes and then slow release for 5 minutes before opening the valve.
Hi there. Thanks for the recipe. I am a bit confused about the size of the cake tin- is it 23×7 cm as shown in the pic or is it 15x8cm as indicated in the recipe instructions? Am I missing something?
Hello,
Sorry for the confusion, 15×8 is the correct size for this recipe.
The image is actually just to show what type of cake tin you will need.
I hope this helps,
xx
Hi…. I tried this in the instant pot. Do you need to natural release for a certain time or release immediately?
Noted now that my other questions has been answered.. Thanks
When do you add the vanilla essence?
Hi,
I added it with the eggs, I included it in the recipe as well.
Thank you for asking