How to Cook Perfect Easy Fluffy Buttermilk Chiffon Cake

Easy Fluffy Buttermilk Chiffon Cake. Great recipe for Easy Fluffy Buttermilk Chiffon Cake. I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. The cake came out very fluffy.

Chiffon cakes are light, airy sponge cakes that are known for their moist and fluffy texture. They are similar to an angel food cake, but they contain both egg yolks and a small amount of vegetable oil, which contribute to the cake's distinctive texture. The cake came out very fluffy. You can have Easy Fluffy Buttermilk Chiffon Cake using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Easy Fluffy Buttermilk Chiffon Cake

1. It's 225 ml of Buttermilk (or plain yogurt).
2. Prepare 6 of ○Egg whites.
3. It's 60 grams of ○Sugar.
4. You need 6 of Egg yolk.
5. Prepare 60 grams of Sugar.
6. You need 135 grams of Plain flour.
7. Prepare 3 tbsp of Vegetable oil.

It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stif. You can also freeze chiffon cake by placing baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. Beat until very stiff and glossy.

Easy Fluffy Buttermilk Chiffon Cake instructions

1. Make the meringue. Gradually add the sugar (60 g) to the egg whites and whip with a whisk until stiff peaks form..
2. In a separate bowl, add the sugar to the egg yolk and stir until white and frothy. Add the buttermilk and vegetable oil in that order and mix well with each addition..
3. Add the sifted flour into the bowl from Step 2 in one turn. Use a rubber spatula to combine well..
4. Add 1/3 of the meringue from Step 1 into the bowl from Step 3 and use a whisk to combine (mixing so that the batter becomes even in texture)..
5. Add the rest of the meringue. Switch to a rubber spatula to mix the batter in cutting motions..
6. Pour Step 5 into the cake pan and bake for 40 minutes in a preheated 170℃ oven (the baking time varies by oven)..
7. Once done, flip the cake pan upside down and let it cool (it's best to place it on top of a beer bottle or something similar)..
8. Your fluffy chiffon cake is done..

In another bowl stir remaining sugar, flour, baking powder, soda and salt. Add oil, bananas, half of buttermilk and vanilla. Add remaining buttermilk and egg yolks. Follow your recipe and time your cake's baking time carefully. As soon as it springs back up when lightly touched, it is done.