Easiest Way to Cook Perfect Basic Fluffy Chiffon Cake

Basic Fluffy Chiffon Cake. 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. Follow your recipe and time your cake's baking time carefully. As soon as it springs back up when lightly touched, it is done.

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. A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar. You can cook Basic Fluffy Chiffon Cake using 13 ingredients and 16 steps. Here is how you cook it.

Ingredients of Basic Fluffy Chiffon Cake

1. Prepare 4 of Raw egg yolks.
2. It's 20 grams of Granulated sugar.
3. It's 30 ml of Water.
4. It's 30 grams of Vegetable oil.
5. It's 1 of few drops Vanilla extract.
6. Prepare 50 grams of Cake flour.
7. You need of Meringue:.
8. Prepare 4 of eggs Egg white.
9. You need 40 grams of Granulated sugar.
10. Prepare of Toppings:.
11. Prepare 200 ml of Heavy cream.
12. It's 16 grams of Granulated sugar.
13. You need 6 of Strawberries.

Cake flour is used to keep the cake light and tender, however all-purpose flour can be substituted. For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. Enjoy a blissful teatime with this moist and delicate chiffon cake. Please use a clean bowl because the meringue will not whip up if the bowl is dirty.

Basic Fluffy Chiffon Cake instructions

1. Preheat the oven to 170°C..
2. Separate the egg yolks and egg whites into different bowls..
3. Add granulated sugar into the bowl of egg yolks, and whip..
4. Add in water, vegetable oil and vanilla extract. Whip until it turns pale and air is incorporated..
5. Sift the cake flour into the bowl. Switch to a whisk, and whisk well until the flour is incorporated well..
6. Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment. Then add 1/3 of the granulated sugar and whip more..
7. When the eggs are whipped to soft peaks, add in the remaining granulated sugar..
8. When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue..
9. Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula..
10. Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue. Fold gently like cutting the batter with a knife..
11. The batter is great when it makes thick ribbons when you lift the spatula..
12. Pour the batter into a chiffon mold. Bang a couple times on the table to flatten the surface..
13. Bake for 30 minutes in a 170°C oven..
14. Take it out of the oven, flip the mold upside down, and cool on top of a can..
15. Run a paring knife along the side and unmold the cake..
16. Add sugar into the heavy cream and whip until soft peaks form. Slice the cake into 6 pieces, and serve with whipped cream and strawberries..

To make a fine meringue, whip for. A basic chiffon cake is easy to make and very impressive to look at. It is also like a blank slate for other flavors. The recipe below is for a lemon chiffon cake, but you can easily switch out the lemon for orange or another citrus fruit. My chiffon cake did not rise properly.