Chiffon Cake

First time making this thing, and it turned out a bit better than I expected.

Though you can’t really call it a success.

The method is all over the internet: whip the egg whites, mix the yolks, sugar into one side, oil into the other.

Then combine everything, pour into the pan, and into the oven.

Honestly, this batch wasn’t a success — it collapsed in the middle. Looked into it and the cause was probably not enough time and too high a temperature.

Next chance I get, I’ll definitely lower the temperature and bake it longer. And when whipping the whites I need to go further, all the way to stiff peaks, and not overmix the yolks with the cake flour either.

Should be better next time. After all, the whole point of this is to make the Oshima Roll that Cola loves.

Chiffon cake aside, my mousse cakes have gotten pretty reliable lately — yogurt or milk both work. Compared to chocolate milk mousse, I prefer the flavor of matcha yogurt mousse cake.

Sweet, tart, and smooth. Can’t stop eating it. ​​​​