Recipe: Delicious Fluffy chiffon cake

Fluffy chiffon cake. Follow your recipe and time your cake's baking time carefully. As soon as it springs back up when lightly touched, it is done. We know you want to dig into that fluffy, airy chiffon cake, but you'll have to let it set and cool completely before frosting and slicing into it.

Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy. Fluffy Chiffon Cake Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with the spongy texture. Chiffon cakes may not have multiple layers or fancy frosting, but they are classic cakes that are always crowd-pleasers. You can cook Fluffy chiffon cake using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Fluffy chiffon cake

1. It's 4 of large egg yolks.
2. You need 5 of large egg whites.
3. Prepare 30 g of sugar.
4. You need 60 g of sugar.
5. You need 65 ml of water.
6. You need 90 ml of oil.
7. You need 125 g of wheat flour.
8. Prepare 1 teaspoon of baking powder.

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. Chiffon Cake is an airy, light cake made with vegetable (or canola) oil. The egg whites are whipped separately and folded into the batter creating volume and giving it the airy texture.

Fluffy chiffon cake instructions

1. Preheat the oven to 350°F (175℃), mix wheat flour and baking powder..
2. Whip up egg yolks and sugar (30g), add water, oil and whip..
3. When they turn into light-colored, smooth texture, add wheat flour, baking powder and mix them completely..
4. Stir egg whites softly, and add sugar (60g) and whip them until stiff..
5. Whip them so they are stiff til they turn into stable foam. Tip: Give them 3 minutes extra time whipping after you feel it's enough..
6. Take 1/3 meringue and put it into step3 and mix well..
7. Pour step6 into meringue and mix gently to keep the foam..
8. Pour into a chiffon cake pan..
9. Hit the pan's bottom against the counter lightly to collapse bubbles..
10. Bake in the oven for 40-45 minutes..
11. Turn it upside down and cool it down completely..
12. You can arrange it like this. It goes will with cream & fruit.
13. Note: Making a fluffy, stable meringue: that's the key to success!.

It's different than an angel food cake because while you whip the egg whites separately, you still use the yolks! The cake was fluffy soft moist and NOT EGG-Y!!!. 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. My chiffon cake did not rise properly. My chiffon cake sank/deflated after I took it out of the oven.