Recipe: Yummy Basic Plain Chiffon Cake

Basic Plain Chiffon Cake. 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. 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.

The perfect meringue is glossy, fine and soft. You can make other variations with this recipe using. Basic Plain Chiffon Cake I was impressed by the chiffon cake recipe that my friend taught me many years ago. You can cook Basic Plain Chiffon Cake using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Basic Plain Chiffon Cake

1. Prepare 3 of Egg yolks.
2. Prepare 4 of Egg whites.
3. Prepare 60 grams of Granulated sugar.
4. You need 50 ml of Vegetable oil.
5. It's 60 ml of Milk.
6. You need 80 grams of Cake flour.

From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! Basic Plain Chiffon Cake step by step. Heat milk until warm to touch.

Basic Plain Chiffon Cake instructions

1. Sift the cake flour..
2. Beat the egg whites to make meringue while adding half the amount of the granulated sugar little by little..
3. Add the remaining granulated sugar to the egg yolks, and whip until the mixture becomes white and thick. Add the vegetable oil and milk, then mix..
4. Add the cake flour, and 1/3 of the meringue, then mix well..
5. Then add 1/2 of the remaining meringue, and mix some more..
6. Transfer the Step ⑤ mixture into the bowl with the remaining meringue. Mix lightly on the surface, then mixing up from the bottom..
7. Pour the mixture into the mold from a height. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles..
8. Bake in the oven for 20 minutes at 170℃, then turn down the temperature to 160℃ and bake for another 10 minutes..
9. Place the cake up side down on a glass, and let it cool..
10. When mostly cooled, cover with a bag, and let it cool some more..
11. Run a skewer around the inner edge, and run a knife around the outer edge to remove the cake..
12. .

Separate the egg yolks and egg whites, and keep the egg whites in the fridge. Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish. Orange chiffon cake. yolks, caster sugar, oil, orange juice, cornflour, plain flour, Zest of orange, white eggs Pawon Indo Bule.. This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. The marscapone peppermint filling is also light but creamy and.