Basic Fluffy Chiffon Cake. 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. 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.

As soon as it springs back up when lightly touched, it is done. We know you want to dig into that fluffy, airy chiffon cake, but you'll have to let it set and cool completely before frosting and slicing into it. Enjoy a blissful teatime with this moist and delicate chiffon cake. You can have Basic Fluffy Chiffon Cake using 13 ingredients and 16 steps. Here is how you cook that.

Ingredients of Basic Fluffy Chiffon Cake

Prepare 4 of Raw egg yolks.
Prepare 20 grams of Granulated sugar.
It's 30 ml of Water.
Prepare 30 grams of Vegetable oil.
It's 1 of few drops Vanilla extract.
Prepare 50 grams of Cake flour.
It's of Meringue:.
You need 4 of eggs Egg white.
Prepare 40 grams of Granulated sugar.
Prepare of Toppings:.
You need 200 ml of Heavy cream.
Prepare 16 grams of Granulated sugar.
It's 6 of Strawberries.

Please use a clean bowl because the meringue will not whip up if the bowl is dirty. To make a fine meringue, whip for. Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy.

Basic Fluffy Chiffon Cake instructions

Preheat the oven to 170°C..
Separate the egg yolks and egg whites into different bowls..
Add granulated sugar into the bowl of egg yolks, and whip..
Add in water, vegetable oil and vanilla extract. Whip until it turns pale and air is incorporated..
Sift the cake flour into the bowl. Switch to a whisk, and whisk well until the flour is incorporated well..
Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment. Then add 1/3 of the granulated sugar and whip more..
When the eggs are whipped to soft peaks, add in the remaining granulated sugar..
When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue..
Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula..
Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue. Fold gently like cutting the batter with a knife..
The batter is great when it makes thick ribbons when you lift the spatula..
Pour the batter into a chiffon mold. Bang a couple times on the table to flatten the surface..
Bake for 30 minutes in a 170°C oven..
Take it out of the oven, flip the mold upside down, and cool on top of a can..
Run a paring knife along the side and unmold the cake..
Add sugar into the heavy cream and whip until soft peaks form. Slice the cake into 6 pieces, and serve with whipped cream and strawberries..

This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea. Stir with a whisk until until well combined. After the cake is removed from the oven, invert the pan on a cooling rack and allow to cool down completely before removing the chiffon cake from the pan. The ingredients: By using cake flour and extra fine sugar (castor sugar), the texture of the final product is more refined. Great recipe for Basic Fluffy Chiffon Cake.