Basic Plain Chiffon Cake. 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. Great recipe for Basic Plain Chiffon Cake. I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake.

Basic Plain Chiffon Cake I was impressed by the chiffon cake recipe that my friend taught me many years ago. From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! You can cook Basic Plain Chiffon Cake using 10 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Basic Plain Chiffon Cake

Prepare 3 large of Egg yolk.
You need 20 grams of Granulated sugar.
It's 45 ml of Vegetable oil (not low-cal oil).
It's 70 ml of Milk.
Prepare 1 of few drops Vanilla essence.
It's 1 of (Vanilla bean).
It's 70 grams of Cake flour.
Prepare 4 large of Egg white.
It's 1 dash of Salt.
You need 40 grams of Granulated sugar.

A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar. Cake flour is used to keep the cake light and tender, however all-purpose flour can be substituted. For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. Great recipe for Fluffy Plain Chiffon Cake.

Basic Plain Chiffon Cake instructions

Sift the cake flour. Heat milk until warm to touch. Preheat the oven to 170℃..
Separate the egg yolks and egg whites, and keep the egg whites in the fridge. Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish..
Add the vegetable oil to Step 2 little by little while mixing well. Add the milk and vanilla essence (or vanilla beans) and mix well..
Add the sifted cake flour to Step 3, mix well with the whisk..
Add a small amount of salt to the egg whites. Add granulated sugar in small batches and whip. When it starts to be foamy, add the remaining granulated sugar..
Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend in low speed..
Stir in 1 spoonful of meringue into the egg yolk batter with the whisk and blend..
The meringue will dry up quickly, so keep blending with the whisk..
Add half of the remaining meringue into the batter from step 7. Fold in gently with a rubber spatula..
Add rest of the meringue into the mixture from Step 9 , then fold it in gently from the bottom until the egg yolk batter and egg whites are completely blended..
Pour the batter from Step 10 slowly and at a constant rate into the cake tin from a height of 10 cm. Stop when it's about 80% filled..
Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Stick the batter to the edge of the cake tin..
Bake for 20 minutes at 170℃. Then lower to 160℃ and bake for 15~20 minutes. Check with a bamboo skewer, and if it comes out clean, it's done..
Turn over the cake tin immediately and let cool on a bottle. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from the cake tin when it's completely cooled..

My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy. When you add the egg whites and yolks together, if the egg whites. Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture. Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites).