Recipe: Yummy Fluffy Yellow Chiffon Cake

Fluffy Yellow Chiffon Cake. Yellow cake is different than white cake in that it contains egg yolks and has a higher fat content. The higher fat content makes yellow cake much more moist and rich than white cake. How to Make the Best Moist Yellow Cake.

I also added soy milk (or milk) to the batter. We adapted a chiffon cake technique when devising our fluffy yellow layer cake recipe, using a large number of whipped egg whites to get high volume and texture. For moisture, we used a combination of butter and. You can have Fluffy Yellow Chiffon Cake using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fluffy Yellow Chiffon Cake

1. You need of Soy milk (or milk) liquid:.
2. Prepare 1 of ☆Egg yolk (brought to room temperature).
3. You need 1 of ☆80 ml combined with the egg yolk Soy milk or milk (brought to room temperature).
4. It's of Egg yolk batter.
5. Prepare 3 of Egg yolk (brought to room temperature).
6. You need 40 grams of Castor sugar.
7. It's 75 grams of Cake flour (sifted).
8. Prepare of Meringue.
9. Prepare 4 of Egg white (chilled in the fridge).
10. It's 40 grams of Castor sugar.

I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. Reduce the amount of soy milk (or milk). I created a chiffon-like cake to create a fluffy yellow layer cake reminiscent to the cake mixes I grew up on, but with homemade flavors.

Fluffy Yellow Chiffon Cake step by step

1. Make the soy milk (milk) mixture. Mix the egg yolks and soy milk (or milk) together to make 80 ml..
2. Make the egg yolk batter. Add the egg yolks and sugar to a bowl, and mix with a hand mixer. After it has turned white, mix in the soy milk from step 1 as well..
3. Switch to a rubber spatula. Add in the cake flour by sifting again, and mix together until white..
4. Make the meringue. Add the well-chilled egg whites to a separate bowl, and lightly whip with a hand mixer. After adding in the sugar, whip until peaks form..
5. Add a scoop of meringue from step 4 to the egg yolk bowl, and mix well. Add in the remaining meringue in two turns, and mix well so that there are no inconsistencies..
6. Pour in the batter from a high point. Stick in a toothpick and draw 2-3 circles, lightly drop the pan 1-2 times, and get rid of the large bubbles..
7. Place onto a cookie sheet and bake in an oven preheated to 170°C for 30~35 minutes. Flip it upside down immediately, and let cool on a cylindrical bottle etc..
8. After it has completely cooled, remove it from the mold. Refer tofor how to remove it..

Using a lot of whipped egg whites to get big volume and texture and for moisture, I used a combination of melted butter and vegetable oil. And the tenderness comes from the sugar and buttermilk. 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. 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. Stir together, then whip until soft peaks form.