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Home / Recipe: Perfect Easy! Foolproof! Light and Fluffy Chiffon Cake

Recipe: Perfect Easy! Foolproof! Light and Fluffy Chiffon Cake

Easy! Foolproof! Light and Fluffy Chiffon Cake. It can, however, be a tricky cake to make at home. Because the bulk of its rise comes from whipped egg whites, you have to be mindful to not over-mix the batter. This way, the cake will remain as moist and stable as possible.

Easy! Foolproof! Light and Fluffy Chiffon Cake You just need to mix the ingredients with a hand mixer, following the instructions and you'll have a light and. Equally important is placing the oven grates in the bottom third of the oven. The right equipment: I obtain the best results when I bake my chiffon cake in a two-piece chiffon tube pan. You can cook Easy! Foolproof! Light and Fluffy Chiffon Cake using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Easy! Foolproof! Light and Fluffy Chiffon Cake

  1. Prepare 4 of Egg yolks.
  2. Prepare 4 of Egg whites.
  3. Prepare 90 grams of Sugar.
  4. You need 70 ml of Milk.
  5. Prepare 40 ml of Vegetable oil.
  6. You need 75 grams of ★Flour.
  7. You need 3 grams of ★Baking powder.

In another bowl, with clean beaters, beat the egg whites on medium low until foamy. Add cream of tartar and beat until soft peaks form. With mixer on high, slowly add remaining ¾ c of sugar and continue to beat until stiff but not dry - the egg whites are glossy. The light texture of the lemon chiffon cake comes primarily from beaten egg whites, which are folded into the batter and give it a high rise similar to that of an angel food cake.

Easy! Foolproof! Light and Fluffy Chiffon Cake step by step

  1. [Preparation] Preheat the oven to 325°F/160℃. Sift the ★ ingredients 2~3 times. You can use a hand mixer without washing until the end!.
  2. [Meringue 1] Whip the egg whites with a hand mixer at low speed, breaking up the membrane of the whites. Then whip at high speed until you have a fine foam..
  3. [Meringue 2] Add about 1/2 of the sugar and whip at high speed until stiff peaks form..
  4. (Using the same hand mixer, no need to wash) Combine the egg yolks and remaining sugar in a different bowl, and whip (until the batter forms a thick ribbon when the whisk is lifted.).
  5. Pour vegetable oil and milk into Step 4, mix with the hand mixer on low speed (if you mix at high speed, the mixture will splatter. Be careful!).
  6. Add the ★ ingredients to the batter little by little, mixing with the hand mixer on low (until there are no streaks of flour)..
  7. Add 1/3 of meringue to the batter (Step 6) and blend with the hand mixer on low. Add the remaining meringue and mix gently with a rubber spatula. Mix gently to avoid breaking the delicate foam..
  8. Pour the batter (Step 7) into a mold and bake in a preheated oven at 325°F/160℃ for about 35 minutes. Test with a skewer and make sure it comes out clean. Done..
  9. [Cool down] Flip the mold upside down after baking to cool. The cake won't deflate if you remove it from the mold after it has sufficiently cooled..

To ensure that the finished cake rises up to the required height, most recipes (this one included) add some baking powder to the cake batter in addition to all those. 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. A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. Chiffon cake is considered a foam cake in that an egg white foam (aka meringue ) is folded into the batter to do a majority of the leavening. What Makes a Perfect Chiffon Cake and How to Achieve It?