Homemade Recipe: Appetizing Melt-In-Your-Mouth Chiffon Cake

Melt-In-Your-Mouth Chiffon Cake. Great recipe for Melt-In-Your-Mouth Chiffon Cake. I think the first time I ate chiffon cake was in junior high. It was at a cafe with my mother.

Please practice hand-washing and social distancing, and check out our resources for adapting to these times. This soft and fluffy Chocolate Cream Cake is easy to make and melt in your mouth delicious recipe. Add all at once to flour mixture. You can cook Melt-In-Your-Mouth Chiffon Cake using 6 ingredients and 14 steps. Here is how you cook it.

Ingredients of Melt-In-Your-Mouth Chiffon Cake

1. You need 70 grams of Cake flour or French bread flour.
2. Prepare 70 grams of Sugar.
3. Prepare 3 large of Eggs.
4. You need 60 ml of Water.
5. You need 40 ml of Vegetable oil.
6. Prepare 7 of drops Vanilla Oil.

Stir until dry ingredients are moist but still lumpy. Great recipe for Melt in Your Mouth Chocolate Chiffon Roll Cake. I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So after baking my chiffon pandan cake, I used the remaining pandan juice to make this delicious and decadent fragrant (baseless) Pandan Cheesecake, an east and west fusion.

Melt-In-Your-Mouth Chiffon Cake step by step

1. Measure the ingredients in preparation. Sift the flour and mix the vegetable oil and water together. Preheat the oven to 170℃..
2. Separate the egg yolks and egg whites. Lightly break up the egg whites, add in half of the sugar, and whip..
3. Whip it on high speed for 3 minutes to make a glossy meringue! Mix it at a low speed to give it an even consistency..
4. Lightly break up the egg yolks, and add the remaining sugar. Whip it until it turns white and thick like mayonnaise....
5. Add the water and vegetable oil a bit at a time while mixing. Add vanilla oil and flour, and mix well with an egg beater..
6. Add 1/3 of Step 3 to 5, and mix well with an egg beater. Add the remaining meringue, switch to a rubber spatula, and mix well from the bottom..
7. This is how I mix the batter: place the rubber spatula in front of you, run it along the side of the bowl and press down to the bottom, then turn the bowl 90 degrees with your other hand..
8. Once the batter has a glossy sheen to it, pour it into the pan. Tap the bottom of the pan 7 times, or stir around with a toothpick to remove air pockets..
9. Bake in the oven for 40 minutes. Check to see if it is baked through... It is done if you poke it with a toothpick and it comes out clean! Flip the entire mold over to cool..
10. Remove it from the mold once it has cooled. First, carefully stick a palette knife between the center of the mold and chiffon cake, and remove..
11. Continue around the outer edges... Carefully take it out and remove the tube in the center..
12. Next, carefully remove from the bottom..
13. You can add 60 g of mini chocolate chips in with the flour..
14. If you want to settle the expanded cake, try adding in 1/2 teaspoon of baking powder along with the flour..

This pandan cheesecake is moist and light which can almost melt in your mouth, so perfect to serve with a cup of coffee. They use coco sugar and has the softest, melt-in-your-mouth chiffon cake and caramel icing. NOTE: They are usually present at weekend fairs like Rockwell Power Plant Mall or SM Aura. *** Another caramel cake favorite is from Becky's. A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania Chiffon cake is served 'upside-down'.