Recipe: Yummy Fluffy Plain Chiffon Cake

Fluffy Plain Chiffon Cake. 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.

Remove cake pan from oven and invert it on a cooling rack. Once the cake pan has completely cooled, lightly run spatula along the sides of the cake to loosen the cake. My chiffon cake did not rise properly. You can cook Fluffy Plain Chiffon Cake using 8 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Fluffy Plain Chiffon Cake

1. Prepare 4 of large ○Egg whites.
2. Prepare 50 grams of ○Sugar.
3. It's 4 of large △Egg yolks.
4. You need 20 grams of △Sugar.
5. It's 40 ml of ●Vegetable or olive oil.
6. You need 70 ml of ●Water or milk.
7. Prepare 1 dash of ●Vanilla extract.
8. It's 75 grams of White flour.

My chiffon cake sank/deflated after I took it out of the oven. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to. A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. Chiffon cake is considered a foam cake in that an egg white foam (aka meringue) is folded into the batter to do a majority of the leavening.

Fluffy Plain Chiffon Cake instructions

1. Preheat the oven to 160℃ (325℉). Sift the flour 2 or 3 times. Mix the ● ingredients..
2. Separate the egg whites and yolks and whip up a meringue..
3. 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..
4. Add the △ sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy..
5. Add the ● ingredients to the egg yolks and mix..
6. At this point, gradually add the sifted flour and mix well..
7. Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together without popping the delicate bubbles..
8. Pour into the cake dish, gently rapping the pan 2 or 3 times against the counter..
9. Bake in the 160℃ (325℉) preheated oven for 30 to 35 minutes. Do not open the door in the middle of baking..
10. It's finished baking..
11. Once it's finished baking, flip it upside down and let it cool completely..
12. 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..
13. It should look like this..
14. It's perfectly delicious just like that but this time I added whipped cream..
15. 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..
16. You can also make a simple shortcake with this batter: https://cookpad.com/en/recipes/171371-simple-shortcake-made-with-chiffon-cake.
17. There's also a chocolate version: https://cookpad.com/en/recipes/171372-a-simple-chocolate-cake-made-using-chiffon-batter.

However, chemical leavening is also used in chiffon cakes. This cake is technically a version of chiffon cake so therefore it uses the chiffon mixing method to make it. This method creates a super fluffy cake because of the meringue that is folded into the batter. High fat cakes tend to be very moist but also can be pretty dense. However the meringue gives the batter lift and keeps it very fluffy!