Homemade Recipe: Perfect Air light fluffy chiffon cake using waterbath baking method

Air light fluffy chiffon cake using waterbath baking method. Great recipe for Air light fluffy chiffon cake using waterbath baking method. This cake is so air light and fluffy you would think you are holding a balloon !! And with the tingling lemon taste from the lemon butter cream frosting.ouch!!

Chiffon cake recipes are broken down into three main parts: dry ingredients, wet ingredients, and the meringue. These three parts are then combined and baked. A basic chiffon cake combines cake flour with baking powder. You can have Air light fluffy chiffon cake using waterbath baking method using 9 ingredients and 17 steps. Here is how you cook that.

Ingredients of Air light fluffy chiffon cake using waterbath baking method

1. You need 1/3 cup of sugar.
2. You need 1/4 cup of sugar.
3. Prepare 1/2 cup of flour + 1/4 cup flour.
4. You need 3 tablespoons of corn starch.
5. It's 1 tablespoon of pure vanilla essence.
6. Prepare 6 of very large egg whites.
7. You need 6 of very large egg yolks.
8. Prepare 3 tablespoons of warmed milk.
9. You need 3 tablespoons of warmed vegetable oil.

This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes. It uses similar ingredients to a chiffon. Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy. Creaming is the magical step that creates a light and airy homemade cake.

Air light fluffy chiffon cake using waterbath baking method step by step

1. Sieve the corn starch and flour 3 times.
2. In a deep bowl, add the egg yolks and stir, add the warmed milk and vegetable oil(mix oil and milk in a small pot and heat up a bit until warm) and vanilla essence. Then stir to mix.
3. Add the 1/4 cup sugar and mix in.
4. Then mix the shifted flour in to combine and set aside.
5. In a clean and dry mixing bowl, add the egg whites and using the ballon hook attachment, on high speed, whisk until it reaches stiff peak.
6. Stiff peak should be as shown.
7. Then gradually add the other 1/3 cup sugar while still whisking on high speed.
8. When you have added in the sugar completely, scoop a quarter of the egg white mixture and add to the egg yolk and flour mix.
9. Using a spatula gently fold in the until well combined. Please do this folding in gently.
10. Then add the remaining egg white mix and fold in gently as before until well combined.
11. Grease the baking pan with vegetable shortening and line with parchment paper properly.
12. Then pour in the batter. Drop the pan a few times to release any air bubbles.
13. Wrap the outer body of the pan with foil paper.
14. The preheat your oven at 220 degrees.
15. Add boiling water to a larger baking pan big enough to contain the baking pan.
16. The drop the batter pan in the water pan and bake at 155 degrees for 1hr-2hrs (yeah it takes time to bake using water bath). But i used a flatter pan so it was a bit faster.
17. After like 1hr 30mins, remove the waterbath and foil and bake directly for the remaining 20-30mins.

It describes the process of incorporating air into your batter, which (in conjunction with baking soda or baking powder) helps the cake leaven and rise. Your recipe probably starts by beating the room temperature butter and sugar together. And with the tingling lemon taste from the lemon butter cream frosting.ouch!! Please check out Chiffon Cake/Spong Cake and that post has illustrated detail steps. The only different step to make this cake is the water bath, which is used commonly for any light and fluffy cake.