How to Prepare Delicious Basic Plain Chiffon Cake

Basic Plain Chiffon Cake. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. 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.

The perfect meringue is glossy, fine and soft. You can make other variations with this recipe using. Basic Plain Chiffon Cake I was impressed by the chiffon cake recipe that my friend taught me many years ago. You can cook Basic Plain Chiffon Cake using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients of Basic Plain Chiffon Cake

1. It's 3 large of Egg yolk.
2. You need 20 grams of Granulated sugar.
3. You need 45 ml of Vegetable oil (not low-cal oil).
4. Prepare 70 ml of Milk.
5. You need 1 of few drops Vanilla essence.
6. It's 1 of (Vanilla bean).
7. It's 70 grams of Cake flour.
8. You need 4 large of Egg white.
9. You need 1 dash of Salt.
10. Prepare 40 grams of Granulated sugar.

From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! Basic Plain Chiffon Cake step by step. Heat milk until warm to touch.

Basic Plain Chiffon Cake step by step

1. Sift the cake flour. Heat milk until warm to touch. Preheat the oven to 170℃..
2. Separate the egg yolks and egg whites, and keep the egg whites in the fridge. Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish..
3. Add the vegetable oil to Step 2 little by little while mixing well. Add the milk and vanilla essence (or vanilla beans) and mix well..
4. Add the sifted cake flour to Step 3, mix well with the whisk..
5. Add a small amount of salt to the egg whites. Add granulated sugar in small batches and whip. When it starts to be foamy, add the remaining granulated sugar..
6. Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend in low speed..
7. Stir in 1 spoonful of meringue into the egg yolk batter with the whisk and blend..
8. The meringue will dry up quickly, so keep blending with the whisk..
9. Add half of the remaining meringue into the batter from step 7. Fold in gently with a rubber spatula..
10. Add rest of the meringue into the mixture from Step 9 , then fold it in gently from the bottom until the egg yolk batter and egg whites are completely blended..
11. Pour the batter from Step 10 slowly and at a constant rate into the cake tin from a height of 10 cm. Stop when it's about 80% filled..
12. Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Stick the batter to the edge of the cake tin..
13. Bake for 20 minutes at 170℃. Then lower to 160℃ and bake for 15~20 minutes. Check with a bamboo skewer, and if it comes out clean, it's done..
14. Turn over the cake tin immediately and let cool on a bottle. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from the cake tin when it's completely cooled..

Separate the egg yolks and egg whites, and keep the egg whites in the fridge. Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish. Orange chiffon cake. yolks, caster sugar, oil, orange juice, cornflour, plain flour, Zest of orange, white eggs Pawon Indo Bule.. This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. The marscapone peppermint filling is also light but creamy and.