Fluffy Chiffon Pound Cake
A Delectable Chiffon Pound Cake Filled with Sweet Condensed Milk Cream
Experience the best of both worlds with this unique cake: a sturdy pound cake exterior embraces a wonderfully airy chiffon cake inside! We’ve generously filled it with a sweet and creamy condensed milk filling, making every bite incredibly soft and luscious. This recipe is surprisingly easy for home bakers, perfect for making your special occasions even sweeter. (From ‘All Recipes of the World’, ‘Every Recipe’)
Basic Batter Ingredients- 60g Egg Yolks
- 20g Canola Oil
- 20g Water
- 30g Sugar
- 85g Egg Whites
- 25g Sugar
- 60g Sifted Cake Flour
- 1g Baking Powder
Sweet Condensed Milk Cream- 150g Cold Heavy Cream
- 30g Sweetened Condensed Milk
- 10g Sugar
- Powdered Sugar for dusting (as needed)
- 150g Cold Heavy Cream
- 30g Sweetened Condensed Milk
- 10g Sugar
- Powdered Sugar for dusting (as needed)
Cooking Instructions
Step 1
In a large bowl, whisk together the egg yolks, canola oil, water, and 30g of sugar until smooth and well combined, with no lumps.
Step 2
In a separate, clean bowl, add the egg whites. Begin whisking them until foamy. Gradually add the 25g of sugar in 2-3 additions while continuing to whisk, until you achieve firm, glossy meringue peaks. The meringue should hold its shape firmly.
Step 3
To the yolk mixture, add vanilla extract (optional). Then, add half of the sifted cake flour (60g) and baking powder (1g). Whisk gently until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 4
Gently fold half of the prepared meringue into the yolk mixture using a whisk. Mix lightly to incorporate, being careful not to deflate the meringue too much.
Step 5
Now, add the remaining sifted flour mixture (cake flour and baking powder) to the bowl. Switch to a rubber spatula and gently fold everything together using a cutting motion, scraping the bottom and sides of the bowl, until just combined. Again, avoid overmixing.
Step 6
Finally, add the rest of the meringue to the batter. Using the rubber spatula, gently fold it in by lifting from the bottom and turning the bowl, being careful to maintain the airiness of the meringue. You should achieve a glossy and smooth cake batter.
Step 7
Pour the cake batter carefully into a prepared loaf pan lined with parchment paper. Gently tap the pan on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 170°C (340°F) for 25 minutes.
Step 8
Once baked, immediately remove the cake from the oven and firmly tap the pan on the counter 2-3 times while it’s still in the pan. This helps prevent the cake from shrinking. Let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
Step 9
While the cake cools, let’s make the condensed milk cream. In a chilled bowl, combine the cold heavy cream, sweetened condensed milk, and 10g of sugar. Whip using an electric mixer until soft, spreadable cream forms. Refrigerate until needed.
Step 10
Once the cake is completely cool, use a skewer or a straw to carefully poke holes all the way through the center of the cake. These holes will be used to fill it with cream, like using a piping bag.
Step 11
Transfer the prepared condensed milk cream into a piping bag. Carefully pipe the cream into the holes you made in the cake, filling it generously. Allow the cream to soak into the cake.
Step 12
Lay the cream-filled cake on its side and refrigerate for about 30 minutes to allow the cream to set. This will make it easier to slice without the cream oozing out.
Step 13
Finally, dust the top of the cake generously with powdered sugar using a sieve. Your beautiful homemade cake is now complete! Enjoy the delightful combination of tender cake and sweet cream.
