Whole wheat chiffon cake

I am told that baby should eat whole wheat foods but not the white ones. When I planned to make a chiffon cake last weekend, I wondered if I could substitute cake flour with whole wheat flour. One of my cooking buddies warned me that REMEMBER, BAKING CAKE IS A SERIOUS THING, DON’T TRY TO MODIFY THE RECIPE! This made me hesitate for a while, but, then, brave me! See my historic step on the moon, HooHooHoo:

1. Line parchment paper at the bottom of loaf pan.

2. Separate egg white and yolk of three eggs. Keep egg white in the freezer.

3. Whisk 40 ml milk and 2 tsp sugar to have sugar completely dissolved; whisk into 2 tbsp vegetable oil; sift into 1/2 cup whole wheat flour and 1/2 tsp baking powder; add yolks and blend to smooth batter.

4. Beat egg whites until foamy; add several drops of lemon juice and 2 tbsp sugar; beat until stiff peaks form.Well beaten egg white won't drop when its container is turned up side down.

5. Adjust the rack in the oven to the low position and preheat oven to 325 F.

6. With a rubber spatula, fold 1/4 beaten egg white with batter obtained in step 3 until smooth; then pour the smooth batter back into the remaining 3/4 beaten egg white, fold batter very gently but quickly -- try to finish this step in no more than two minutes otherwise, batter will be deflated. There should be no egg-white lumps in it.

7. Pour batter into loaf pan; give the pan three gentle raps on the counter to release any large air bubbles and smooth the top with spatula.

8. Bake for 30 minutes or until the cake tester or toothpick inserted in the middle of the cake comes out clean and the cake is golden.

9. Immediately remove the cake from the oven, invert the pan and stand it on the rack. Let the cake cool completely.

10. Run a rubber spatula around the inside of the pan, then remove the cake from the pan.

Voilà, here comes the cake! The texture is good, the taste is good… my little girl likes it… we love it… why not try? Happy ending :-)

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