Chiffon Cake. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. If you have a stand mixer try to beat egg whites with it while you whisk your egg yolks and flour in another bowl. You do not need to beat the mixture (of yolks oil.) as called for in the recipe.
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.
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.
You can cook Chiffon Cake using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chiffon Cake
- It's 5 of eggs.
- It's 1 tsp of cream of tar tar.
- It's 200 grams of sugar.
- You need 110 ml of milk.
- You need 75 ml of vegetable oil.
- Prepare 150 grams of flour.
- Prepare 1 tsp of baking powder.
Stir together, then whip until soft peaks form. My chiffon cake sank/deflated after I took it out of the oven. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher. Whisk together oil, egg yolks, and milk in a large bowl.
Chiffon Cake instructions
- preheat oven 180c.
- sperete the egg yolks and the eggs white in large bowl.
- mix the eggs white with cream of tar tar and 100 gram sugar until fluffy and stiff.
- mix the egg yolk with 100 gram of sugar until soft, put in milk, and vegetable oil mix , add the flour.
- put the eggs white to eggs yolks mixture, and mix well.
- bake for 45-55 minutes.
Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing. Allow it to cool fully before removing it from the pan.
