Easy! Foolproof! Light and Fluffy Chiffon Cake. Enjoy the moist and fluffy Chiffon Cake along with whipped cream or custard cream! They will go great with this cake. You'll be able to make many different.
How to make perfect chiffon cupcakes! The most important part is beating the egg whites really well. Leave me any questions you have belo. You can cook Easy! Foolproof! Light and Fluffy Chiffon Cake using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Easy! Foolproof! Light and Fluffy Chiffon Cake
- It’s 4 of Egg yolks.
- It’s 4 of Egg whites.
- You need 90 grams of Sugar.
- It’s 70 ml of Milk.
- You need 40 ml of Vegetable oil.
- It’s 75 grams of ★Flour.
- Prepare 3 grams of ★Baking powder.
Like angel food cake, chiffon cake needs to be baked in a pan that gives the batter plenty of room to rise and is designed to allow the cake to cool It's a fast and foolproof method that streamlines the process and creates a foam that's more about stability than fluff. Making a chiffon cake can be a little bit tricky. Because the cake's volume is achieved by whipping up the eggwhites until stiff peaks form, it is vital that there is no eggyolk or speck of or grease in the bowl. Oil inhibits the foam formation in eggwhites.
Easy! Foolproof! Light and Fluffy Chiffon Cake instructions
- [Preparation] Preheat the oven to 325°F/160℃. Sift the ★ ingredients 2~3 times. You can use a hand mixer without washing until the end!.
- [Meringue 1] Whip the egg whites with a hand mixer at low speed, breaking up the membrane of the whites. Then whip at high speed until you have a fine foam..
- [Meringue 2] Add about 1/2 of the sugar and whip at high speed until stiff peaks form..
- (Using the same hand mixer, no need to wash) Combine the egg yolks and remaining sugar in a different bowl, and whip (until the batter forms a thick ribbon when the whisk is lifted.).
- Pour vegetable oil and milk into Step 4, mix with the hand mixer on low speed (if you mix at high speed, the mixture will splatter. Be careful!).
- Add the ★ ingredients to the batter little by little, mixing with the hand mixer on low (until there are no streaks of flour)..
- Add 1/3 of meringue to the batter (Step 6) and blend with the hand mixer on low. Add the remaining meringue and mix gently with a rubber spatula. Mix gently to avoid breaking the delicate foam..
- Pour the batter (Step 7) into a mold and bake in a preheated oven at 325°F/160℃ for about 35 minutes. Test with a skewer and make sure it comes out clean. Done..
- [Cool down] Flip the mold upside down after baking to cool. The cake won't deflate if you remove it from the mold after it has sufficiently cooled..
Adding sugar and cream of tartar also helps in creating. The classic chiffon cake never fails-light, airy, fluffy chiffon is irresistible when frosted with light caramel or yema frosting. It can, however, be a tricky cake to make at home. Because the bulk of its rise comes from whipped egg whites, you have to be mindful to not over-mix the batter. This is my super light and fluffy taro chiffon cake recipe.
