Easiest Way to Prepare Yummy Fluffy Yellow Chiffon Cake

Healthy, Easy, Delicious, fresh and Yummy Recipe.

Fluffy Yellow Chiffon Cake. Yellow cake is different than white cake in that it contains egg yolks and has a higher fat content. The higher fat content makes yellow cake much more moist and rich than white cake. How to Make the Best Moist Yellow Cake.

Fluffy Yellow Chiffon Cake I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. Reduce the amount of soy milk (or milk). You can have Fluffy Yellow Chiffon Cake using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fluffy Yellow Chiffon Cake

  1. You need of Soy milk (or milk) liquid:.
  2. It's 1 of ☆Egg yolk (brought to room temperature).
  3. Prepare 1 of ☆80 ml combined with the egg yolk Soy milk or milk (brought to room temperature).
  4. It's of Egg yolk batter.
  5. It's 3 of Egg yolk (brought to room temperature).
  6. It's 40 grams of Castor sugar.
  7. Prepare 75 grams of Cake flour (sifted).
  8. Prepare of Meringue.
  9. You need 4 of Egg white (chilled in the fridge).
  10. It's 40 grams of Castor sugar.

Great recipe for Fluffy Yellow Chiffon Cake. I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. I used this to make Korean fresh cream cake and it turned out delicious!

Fluffy Yellow Chiffon Cake instructions

  1. Make the soy milk (milk) mixture. Mix the egg yolks and soy milk (or milk) together to make 80 ml..
  2. Make the egg yolk batter. Add the egg yolks and sugar to a bowl, and mix with a hand mixer. After it has turned white, mix in the soy milk from step 1 as well..
  3. Switch to a rubber spatula. Add in the cake flour by sifting again, and mix together until white..
  4. Make the meringue. Add the well-chilled egg whites to a separate bowl, and lightly whip with a hand mixer. After adding in the sugar, whip until peaks form..
  5. Add a scoop of meringue from step 4 to the egg yolk bowl, and mix well. Add in the remaining meringue in two turns, and mix well so that there are no inconsistencies..
  6. Pour in the batter from a high point. Stick in a toothpick and draw 2-3 circles, lightly drop the pan 1-2 times, and get rid of the large bubbles..
  7. Place onto a cookie sheet and bake in an oven preheated to 170°C for 30~35 minutes. Flip it upside down immediately, and let cool on a cylindrical bottle etc..
  8. After it has completely cooled, remove it from the mold. Refer tofor how to remove it..

The cake was fluffy soft moist and NOT EGG-Y!!!. 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. I have had this recipe on hand for quite some time and decided. Know there's always a right time to frost the cake. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist.