Recipe: Perfect Vanilla Chiffon Cake

Vanilla Chiffon Cake. A chiffon cake, named after the chiffon method in cake baking, is a very light and airy cake made with flour, eggs, oil, sugar, leavening agents (baking powder, baking soda), liquids such as water, milk or juices, as well as flavourings. It is considered a foam cake, which places it in the same category as angel food cakes and sponge cakes. Chiffon cakes sit nicely between the two.

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze. In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. Chiffon cake is a light and spongy cake that's similar to angel food cake. You can cook Vanilla Chiffon Cake using 10 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Vanilla Chiffon Cake

1. It's of - Base Dough -.
2. Prepare 60 g of Egg Yolk (about 3 Eggs).
3. Prepare 30 g of Sugar (A).
4. Prepare 30 g of Water.
5. You need 30 g of Vegetable Oil.
6. It's 2 g of Vanilla Essence.
7. It's 50 g of Flour.
8. Prepare of - Meringue -.
9. You need 90 g of Egg White (About 3 Eggs).
10. You need 50 g of Sugar (B).

It gets its light texture from egg whites that are beaten with cream of tartar and sugar until they are stiff and shiny. The egg whites are folded into the rest of the batter and the cake bakes up with a fluffy and light texture. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). This light and soft cake resembles the texture of the Mamon.

Vanilla Chiffon Cake instructions

1. - Base Dough -.
2. Sift the flour into a medium bowl and set aside until use..
3. Add the egg yolks and sugar (A) to a large bowl and mix well..
4. Add the water, vegetable oil and vanilla essence to the mixture and whisk until the mixture become pale yellow..
5. Add the flour to the mixture and mix well..
6. - Meringue -.
7. With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar(B) gradually and whip until the mixture is fluffy, and stiff peaks form. Change the mixer speed to medium and keep mixing for 1min (to equalize the size of bubbles)..
8. - Baking -.
9. Preheat oven to 350F..
10. Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed..
11. Add the rest of the meringue to the egg yolk mixture and mix well..
12. Pour the batter into a chiffon cake mold..
13. Shake and tap the mold gently to smooth out the texture..
14. Bake until the cake springs back when touched, about 35 minutes..
15. Remove from your oven and place the mold upside down. Let cool completely (better to leave it overnight)..
16. Remove the cake from the mold with a cake knife..
17. Decorate as you like..
18. More Details at http://www.chez-k.org/english/classics/chiffon-cake-vanilla/.

The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. Choco vanilla chiffon cake is a delicious combo of chocolate and vanilla chiffon slices held together by a thin layer of vanilla buttercream. 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. Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil.