How to Make Yummy Basic Milk Chiffon Cake

Basic Milk Chiffon Cake. Mail order treats to your door, nationwide. You can also freeze chiffon cake by placing baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. Great recipe for Basic Milk Chiffon Cake.

I am using a gas oven. Using strong flour makes cake elastic but if you don't have it, you can still make. A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar. You can cook Basic Milk Chiffon Cake using 6 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Basic Milk Chiffon Cake

1. You need 6 of Egg (Medium).
2. It's 110 grams of Sugar (separated into halves).
3. You need 75 grams of Milk (warmed).
4. You need 70 grams of Vegetable oil.
5. Prepare 100 grams of Cake flour.
6. Prepare 20 grams of Strong bread flour.

Cake flour is used to keep the cake light and tender, however all-purpose flour can be substituted. For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form.

Basic Milk Chiffon Cake instructions

1. Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃..
2. Crack eggs and separate egg white and egg yolk in different bowls..
3. Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside..
4. Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens..
5. Pour in the warmed milk and mix. Adding warm liquid makes the cake moist..
6. Add vegetable oil and mix some more..
7. Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold..
8. Now add 1/3 of the meringue into egg yolk mixture and whisk lightly..
9. Next add another 1/3 of the meringue and mix quickly and evenly..
10. Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam..
11. Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside.
12. Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat..
13. Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down..
14. For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5..

Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture. Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans.