Brown Sugar Chiffon

Ingredients

  • 186 g / 6.56 oz cake flour
  • 86 g / 3.03 oz almond flour
  • 14 g / .49 oz baking powder
  • 214 g / 7.55 oz eggs
  • 186 g / 6.56 oz brown sugar
  • 143 g / 5.04 oz milk
  • 171 g / 6.03 oz hazelnut oil

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Line a half sheet pan with a nonstick rubber mat. Place a 25 cm / 10 in by 38 cm / 15 in by .75-cm- / .3-in-deep Plexiglas frame inside the sheet pan.
  3. Sift all of the dry ingredients together.
  4. Combine the eggs and sugar in the bowl of an electric mixer and whip on high speed until they have quadrupled in size, about 10 minutes.
  5. Turn the speed down to medium and slowly pour in the milk while the mixer is still running.
  6. Pour the dry ingredients into the mix slowly, making sure to scrape the bottom and sides to prevent flour pockets.
  7. Pour the oil into the batter in a thin stream.
  8. Pour the batter into the prepared sheet pan; make the batter even with the top of the frame and remove the frame.
  9. Bake until golden brown, about 7 minutes.
  10. Cool to room temperature. Cut into rectangles 2.5 cm / 1 in by 7.5 cm / 3 in.
  11. Reserve in an airtight container at room temperature. Discard any leftover cake after service.