My Favorite Plain Chiffon Cake. Great recipe for My Favorite Plain Chiffon Cake. This is a recipe which I learned from my mother, over time I made it my own recipe. I think plain chiffon cake it the most delicious.

However, it can also be baked as layers and in fact is my favorite cake to use as a layer cake. This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday.. airy cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. You can have My Favorite Plain Chiffon Cake using 8 ingredients and 12 steps. Here is how you achieve it.

Ingredients of My Favorite Plain Chiffon Cake

You need 120 of Flour (cake flour).
You need 120 grams of Sugar.
Prepare 80 ml of Vegetable oil.
Prepare 80 ml of Water.
Prepare 5 of Egg yolk.
It's 6 of Egg white.
It's 1/2 tsp of Baking powder.
Prepare 1 dash of Salt.

Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa. My husband will not eat a bought 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. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work).

My Favorite Plain Chiffon Cake instructions

Put egg yolk and sugar in a bowl and mix slowly at a low level for 10 seconds using a hand mixer. Then mix quickly on high until it becomes smooth..
Add vegetable oil little at a time to Step 1 and continue mixing. After everything is mixed well, add water little at a time and mix..
When Step 2 becomes pale, and when can see a pattern in the mixture, when stopping the hand mixer, then it is ready..
Put egg white in another bowl and mix slowly with a low level (using a hand mixer) for 10 seconds. Then mix quickly with a high level until the form becomes smooth (clean the beaters before use)..
Add sugar to step 4 and whip up until stiff peaks form (preheat the oven to 170℃ for 10 minutes right before adding the sugar)..
Add flour, baking powder, salt which has been combined and sifted together to the bowl of egg yolk. Briskly mix well with a whisk to incorporate the dry ingredients..
Mix all the flours which is on the whisk too. Keep a little more that 1/3 of egg white and add the rest of egg white to Step 6. Mix gently so that the bubbles don't pop..
When it is mixed, add the rest of the egg white to Step 7 and mix gently thinking that you are never going to lose any bubbles (but don't leave any clumps of meringue)..
Pour Step 8 into a cake pan while spinning the cake pan so that the dough would be evenly poured in. Then stick two disposable chopsticks in the dough until the tip of the chopstick hit the bottom of the cake pan and spin the cake pan 5 times..
To add the finishing touches, hold the middle of the cake pan which looks like a chimney and the edge. Tap the cake pan on a table with a cloth spread on for 10 times to eliminate air pockets..
Bake in the 170℃ preheated oven for 50 minutes using the turn table. When it is ready, turn the cake pan upside down and cool..
If you add less water and add 2 teaspoons of rum , it would color the cake yellow and would make it look nicer..

My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy. You can also freeze chiffon cake by placing baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. Seeing the banana chiffon cake also got me thinking about banana bread and our favorite one which has chocolate chips in it. So instead of just a banana chiffon cake, I decided to add chocolate!