Recipe: Perfect Delicious Fluffy Chiffon Cake with Pancake Mix

Delicious Fluffy Chiffon Cake with Pancake Mix. Great recipe for Delicious Fluffy Chiffon Cake with Pancake Mix. Since I baked with pancake mix, it's moist, fluffy, and foolproof. The cake deflates less than with flour.

For the miringue: In a separate bowl put egg white. This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes. It uses similar ingredients to a chiffon. You can have Delicious Fluffy Chiffon Cake with Pancake Mix using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Delicious Fluffy Chiffon Cake with Pancake Mix

1. Prepare 140 grams of Pancake mix.
2. You need 5 large of Eggs.
3. Prepare 80 grams of Sugar.
4. It's 50 grams of Sunflower oil (or plant-based oil).
5. It's 50 ml of Milk.
6. Prepare 50 ml of Water.

Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy. Add lemon zest and juice in and mix well. Add half of the meringue to the batter and fold through evenly with a whisk. Add remaining half of the meringue to the batter and gently fold through completely.

Delicious Fluffy Chiffon Cake with Pancake Mix step by step

1. Prepare the ingredients. Preheat the oven to 170℃..
2. Separate egg yolks and egg whites into bowls, which are completely dry. Add 1/2 of the sugar into the egg yolks, and mix with a whisk until the mixture turns white..
3. Add plant-based oil to the Step 2 bowl with egg yolks, and mix. Add milk and water, and mix. Add pancake mix, and mix some more..
4. Whip egg whites, and add the remaining sugar in 2 ~ 3 batches, then whip more until stiff peaks form..
5. Add 1/3 of the Step 4 meringue into Step 3, and mix with the whisk. Add another 1/3 of the meringue, and fold in with a spatula. When the mixture looks like this in the picture, transfer the mixture into the Step 4 bowl, and mix..
6. Pour into the mold, and drop it on the counter 2 ~ 3 times to remove air bubbles. Bake in the oven at 170℃ for 35 minutes..
7. When baked, drop it twice from 20 cm to prevent shrinking. Flip it over to cool as illustrated in the picture, and it's done..

Remove cake pan from oven and invert it on a cooling rack. I made this because I received a lot of strawberries, and I felt like baking a strawberry shortcake. When whipping the eggs, it's faster if you use a double boiler. However, I wanted to prevent the cake from shrinking when cooling, so I waited until. Delicious pancakes - nice and fluffy.