Homemade Recipe: Delicious Basic Milk Chiffon Cake

Healthy, Easy, Delicious, fresh and Yummy Recipe.

Basic Milk 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. The Best Basic Cake Without Milk Recipes on Yummly Basic Chiffon Cake, Basic Chocolate Cake, Basic Rainbow Cake..

Basic Milk 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 Milk Chiffon Cake. After a few attempts, I found the most adaptable combination of ingredients!! You can have Basic Milk Chiffon Cake using 6 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Basic Milk Chiffon Cake

  1. It's 6 of Egg (Medium).
  2. Prepare 110 grams of Sugar (separated into halves).
  3. It's 75 grams of Milk (warmed).
  4. Prepare 70 grams of Vegetable oil.
  5. It's 100 grams of Cake flour.
  6. Prepare 20 grams of Strong bread flour.

Please adjust oven temperature and baking time depending on your oven. I am using a gas oven. Using strong flour makes cake elastic but if you don't have it, you can still make. Due to the coconut milk content, this cake is best kept in an air-tight container and chilled to extend its freshness.

Basic Milk Chiffon Cake instructions

  1. Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃..
  2. Crack eggs and separate egg white and egg yolk in different bowls..
  3. Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside..
  4. Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens..
  5. Pour in the warmed milk and mix. Adding warm liquid makes the cake moist..
  6. Add vegetable oil and mix some more..
  7. Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold..
  8. Now add 1/3 of the meringue into egg yolk mixture and whisk lightly..
  9. Next add another 1/3 of the meringue and mix quickly and evenly..
  10. Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam..
  11. Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside.
  12. Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat..
  13. Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down..
  14. For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5..

A basic chiffon cake is not only easy to make and impressive to look at, but it's also a blank slate for other flavors. You can easily switch out the lemon for orange or another citrus fruit. If you prefer a vanilla cake, replace the citrus juice with more milk and double the vanilla extract. Soft & Fluffy Easy Condensed Milk Chiffon Cake Recipe ️ Instant Condensed Milk Recipe: https://youtu.be/LjRaOh-PoUY ️ How to make CAKE FLOUR: https://youtu. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness.