Recipe: Appetizing Seriously Simple Just-Mix Chiffon Cake

Seriously Simple Just-Mix Chiffon Cake. Great recipe for Seriously Simple Just-Mix Chiffon Cake. Chiffon is a quintessentially American cake, similar to angel food but delicately rich thanks to the addition of both egg yolks and oil. Now it's seen as something of a retro throwback, but I think it's a shame chiffon.

The texture does not match that well with the fluffy cake anyway so I just added a little. Gently add the egg white mixture to the bowl of batter. Pour batter into a greased angel food cake pan or chiffon pan ( do NOT use a bundt cake pan, trust me!). You can cook Seriously Simple Just-Mix Chiffon Cake using 3 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Seriously Simple Just-Mix Chiffon Cake

1. You need 4 of Eggs.
2. It's 50 grams of Cake flour.
3. Prepare 90 grams of Sugar.

Take center rack out of oven and position the other oven rack two up from the bottom. A Chiffon cake is a seriously light and fluffy cake which originates from America. It doesn't have a huge amount of flavour so I added some Rose essence to mine which gave it a lovely sweet taste. Sift the flour mixture into the egg yolk mixture, in three batches.

Seriously Simple Just-Mix Chiffon Cake step by step

1. Preheat your oven to 355°F/180°C (the photo shows the ingredients. That's it! There's also tea leaves at the bottom because I forgot I'd put them there)..
2. Sift the cake flour..
3. Break four eggs into a bowl, beat, and add all of the sugar..
4. Mix sugar and eggs together with a hand mixer. If you can control the speed, put it on the highest setting and mix for 15 minutes..
5. This photo is of the batter after 15 minutes. If you were mixing on high, mix it for another 10 minutes on medium, and then turn it down to low..
6. While mixing on low speed, take the sifted flour and add in two parts. Make sure that there are no powdery bits left as you mix. Mixing for about a minute is OK..
7. The batter is done being mixed. Until you get to this step, don't stop the mixer..
8. Pour the batter into a chiffon cake mould..
9. As shown in the picture, ensure that the batter gets into all the parts of the mould. This is so that the batter will rise evenly when it's baking..
10. Lift the mold up about 10 cm and tap it a few times on the counter to get rid of trapped bubbles in the batter. As shown in the picture, you can also use a spatula to smooth out the bubbles..
11. Put the mould into a 355°F/180°C oven. Bake for 30 to 40 minutes. Do not open the oven door until the baking is finished. This is essential..
12. If you have a small oven, your cake will burn, so after you've put in your cake at 355°F/180°C, turn down the heat to 320°F/160°C. Again, under no circumstances should you open the door..
13. After the cake has finished baking, drop it onto the table from about 10 cm to prevent shrinking. After that, let the cake cool upside down as shown in the photo..
14. After it has cooled completely, remove the mould. Our simple cake is finished!.
15. When you're sifting the flour, you can make a coffee chiffon by adding half a teaspoon of instant coffee..
16. If you mix in matcha, you can make a matcha chiffon cake. Mixing sugared red beans into the batter will give a Japanese flavour..
17. Shredding black tea leaves in a food processor and mixing them into the batter is delicious too. You can also make a chocolate chiffon cake by mixing in cocoa powder..
18. Baking hint: If the cake seems like it will burn, turn down the heat to 285°F/140°C. However, the baking time must absolutely be more than 40 minutes, and under no circumstances should you open the oven door..
19. If you use any mould other than a chiffon cake pan, it would be best to use baking paper and grease the pan with oil..
20. Actually, you can use this batter to make a sponge cake or a roll cake too. A spongecake should be baked for 20 to 30 minutes, and a roll cake for 10 to 15 minutes..

Try cutting out a ring in parchment or waxed paper to fit the bottom of your tube pan. Taisan is a popular Filipino Chiffon Cake. It's a very soft and fluffy sponge cake topped with melted butter, and sugar with an option to add cheese on top. Personally, I prefer this with grated or shredded cheddar cheese as I find it boring to eat without. The saltiness in the cheese adds more flavor to this delicious cake.