Easiest Way to Prepare Appetizing My Vanilla Chiffon Cake

My Vanilla Chiffon Cake. Stir with a whisk until no streaks of flour can be seen. Traditionally, the cake is baked in an ungreased Angel Food Cake pan. FAQs about Vanilla Chiffon Cake: What type of baking pan should I use for vanilla chiffon cake?

In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. Great recipe for My Vanilla Chiffon Cake. Vanilla beans and milk are necessary. You can have My Vanilla Chiffon Cake using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of My Vanilla Chiffon Cake

1. Prepare 4 large of Egg yolk.
2. Prepare 5 large of Egg white.
3. Prepare 70 grams of Granulated sugar.
4. You need 45 ml of Milk.
5. Prepare 40 ml of Vegetable oil.
6. It's 100 grams of Cake flour.
7. Prepare 1 stick of Vanilla Beans.

If you whip the egg whites first, they can wait in the refrigerator. If the milk is warm, the cake will expand too much, so cold milk is good. Originally, this was going to be an earl grey chiffon cake but when I saw a gorgeous vanilla bean chiffon cake in one of my cookbooks, I was sold. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring).

My Vanilla Chiffon Cake instructions

1. Sift the flour and set aside. Separate the egg whites and yolks. Cold milk is OK. Preheat the oven to 170°C..
2. Add half of the granulated sugar to the egg yolks. Beat until it becomes whiter and then add the milk and vegetable oil..
3. Add the vanilla beans (Cut an opening vertically with a knife and with a fork, scrape out the beans) to the mixture from Step 2 and mix together..
4. Sift the sifted flour from Step 1 into the bowl and mix together very very well, being sure not to form clumps..
5. Add the remaining granulated sugar little by little to the bowl with the egg whites. Beat together until a sturdy meringue is formed..
6. Add 1/3 of the meringue from Step 5 into the mixture from Step 4 and gently mix. Add another half of the meringue and mix together..
7. Next, reverse and add the batter mixture into the remaining meringue. Scoop the batter gently from the bottom and mix in a cutting motion, being careful not to break the foam..
8. Pour it into the chiffon mold. Hold the center cylinder and bang the entire mold to get rid of air bubbles..
9. Set the oven for 30 minutes. First bake for 20 minutes at 170°C. Midway through the baking, cut 4 ~5 notches in the cake (you don't have to do this)..
10. Then lower the heat to 160°C and continue baking (you can also leave it at 170°C). Halfway through this baking time, stick a skewer into the cake and if it comes out clean then the cake is ready..
11. When it's out of the oven, place it upside down, still in the mold, onto a cup. If you try to take it out while it's still warm, it will fall apart..
12. Once the cake has cooled, use a palette knife to remove the cake from the mold. Use a bamboo skewer to separate around the center cylinder..
13. Flip it upside down onto a plate, arrange it nicely, and it's finished. It has such a beautiful height..

This light and soft cake resembles the texture of the Mamon. The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. 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. 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.