How to Prepare Yummy Plain Chiffon Cake

Plain Chiffon Cake. My husband will not eat a bought 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. Great recipe for Fluffy Plain Chiffon Cake. My older sister taught me this recipe a while ago.

Great recipe for Basic Plain Chiffon Cake. I was impressed by the chiffon cake recipe that my friend taught me many years ago. From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. You can cook Plain Chiffon Cake using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Plain Chiffon Cake

1. You need 3 medium of Egg yolks.
2. You need 3 medium of Egg whites.
3. Prepare 45 grams of Vegetable oil.
4. It's 50 grams of Water.
5. It's 85 grams of Granulated sugar.
6. Prepare 3 grams of Baking powder.
7. Prepare 80 grams of Cake flour.
8. Prepare 1 dash of Liqueur (white rum).

The ingredients and the procedure gradually get easier! Learn how to cook great Plain chiffon cake. Crecipe.com deliver fine selection of quality Plain chiffon cake recipes equipped with ratings, reviews and mixing tips. Get one of our Plain chiffon cake recipe and prepare delicious and healthy treat for your family or friends.

Plain Chiffon Cake step by step

1. Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth. Add the oil and water, and mix some more..
2. Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury..
3. Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form. It should be firm enough that if you flip the bowl, the meringue doesn't slide off..
4. Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter..
5. Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly. When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy..
6. Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter..
7. Bake in the oven preheated to 170℃ for 30 minutes. When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled..
8. Run a chiffon knife around the edges of the pan to remove from the mold, and it's done..
9. I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold..
10. When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake. You will have some leftover batter..

Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. 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 rise higher. plain chiffon cake My husband believes that the only birthday cake worth making is a "plain chiffon cake".