Fluffy Plain Chiffon Cake. #moistvanillacake #fluffyvanillacake #basicplainspongecakerecipe #newyearcakerecipe #newyearsweetrecipe Hello everyone, Today's recipe is basic vanilla. 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.
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. You can have Fluffy Plain Chiffon Cake using 8 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Fluffy Plain Chiffon Cake
- Prepare 4 of large ○Egg whites.
- Prepare 50 grams of ○Sugar.
- It’s 4 of large △Egg yolks.
- It’s 20 grams of △Sugar.
- Prepare 40 ml of ●Vegetable or olive oil.
- You need 70 ml of ●Water or milk.
- You need 1 dash of ●Vanilla extract.
- You need 75 grams of White flour.
Great recipe for Fluffy Plain Chiffon Cake. My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy. When you add the egg whites and yolks together, if the egg whites.
Fluffy Plain Chiffon Cake instructions
- Preheat the oven to 160℃ (325℉). Sift the flour 2 or 3 times. Mix the ● ingredients..
- Separate the egg whites and yolks and whip up a meringue..
- Add ○ sugar to the egg whites in 3 or 4 batches. Whip until stiff peaks form. Tip: During the last minute, whip on low speed..
- Add the △ sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy..
- Add the ● ingredients to the egg yolks and mix..
- At this point, gradually add the sifted flour and mix well..
- Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together without popping the delicate bubbles..
- Pour into the cake dish, gently rapping the pan 2 or 3 times against the counter..
- Bake in the 160℃ (325℉) preheated oven for 30 to 35 minutes. Do not open the door in the middle of baking..
- It's finished baking..
- Once it's finished baking, flip it upside down and let it cool completely..
- Once it's completely cooled, insert a knife between the cake dish and the cake, and spin it around once. Insert a bamboo skewer between the cake and the center part of the mold. Lastly, take it out with a knife..
- It should look like this..
- It's perfectly delicious just like that but this time I added whipped cream..
- Because it varies, after 30 minutes of baking, if the cake makes a "puff" noise when touched, bake for an additional 5-10 minutes. The total baking time should be around 40-45 minutes..
- You can also make a simple shortcake with this batter: https://cookpad.com/en/recipes/171371-simple-shortcake-made-with-chiffon-cake.
- There's also a chocolate version: https://cookpad.com/en/recipes/171372-a-simple-chocolate-cake-made-using-chiffon-batter.
Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. A complete guide and tips to make sure you can replicate this recipe at home successfully. Whether it's rainy, snowy or just a plain 'ol Tuesday, you don't need an open fire to make gooey s'mores goodness. The chiffon cake is a light and easy to make dessert with a few ingredients and you can make it with or without cream, according to your mood and taste. This post may contain affiliate links.
