While I was in Japan, I visited quite a few 100 yen stores (everyone does this, right?) and chanced upon Earl Grey Chiffon Cake mix. Since there was a chiffon cake mould just next to it, I decided to just buy it and try it. After all, what’s the worst that can happen from me eating cheap chiffon cake mix, right?

How to Bake

I got these from Seria and if you got the same mix but don’t speak Japanese, this is what you need:

Ingredients:

• Two eggs, separated into whites and yolks
• 30ml water
• 30ml salad oil
• 30g sugar (separated into two 15g portions)

Steps:

1. In a bowl, add the yolks and 15g of sugar together and beat until white/pale yellow
2. Add the water to the mixture and mix well. While whipping/stirring the mixture, add the salad oil slowly.
3. Add the chiffon cake mix into the mixture and mix well.
4. Preheat the oven to 170 degrees celsius (not sure why it’s in this step but it is)
5. In a separate bowl, add the whites and sugar together and mix with a mixer until stiff, glossy peaks form.
6. Divide the meringue into thirds and add them into the chiffon mixture a third at a time, being careful not to get rid of the bubbles in the meringue.
7. Pour into the mould and drop the mould about 5 to 6 times to get rid of air bubbles
8. Bake for about 25 to 30 minutes.

My results

Here’s the cake before it went into the oven:

If you’re a better baker than I am, you may have realised that I overfilled the mould. It puffed up quite a bit in the oven and I had to trim the cake after it cooled to make it look like a normal chiffon cake.

The cake itself wasn’t too bad. It was surprisingly sweet (too sweet for my family but okay for me) and the earl grey was distinct but not too strong. It was pretty moist too, which was a plus. I actually quite enjoyed the whole thing.

This was a fun experiment. Am I going to turn into a 100 yen store baker? Probably not, but I can see myself getting more of these disposable cake moulds for the future!

Featured Image: Photo by Me