Recipe: Delicious Basic Plain Chiffon Cake

Basic Plain 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 Plain Chiffon Cake. I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake.

Basic Plain Chiffon Cake I was impressed by the chiffon cake recipe that my friend taught me many years ago. From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! You can cook Basic Plain Chiffon Cake using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Basic Plain Chiffon Cake

1. You need 3 of Egg yolks.
2. Prepare 4 of Egg whites.
3. You need 60 grams of Granulated sugar.
4. Prepare 50 ml of Vegetable oil.
5. It's 60 ml of Milk.
6. It's 80 grams of Cake flour.

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. For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. Great recipe for Fluffy Plain Chiffon Cake.

Basic Plain Chiffon Cake step by step

1. Sift the cake flour..
2. Beat the egg whites to make meringue while adding half the amount of the granulated sugar little by little..
3. Add the remaining granulated sugar to the egg yolks, and whip until the mixture becomes white and thick. Add the vegetable oil and milk, then mix..
4. Add the cake flour, and 1/3 of the meringue, then mix well..
5. Then add 1/2 of the remaining meringue, and mix some more..
6. Transfer the Step ⑤ mixture into the bowl with the remaining meringue. Mix lightly on the surface, then mixing up from the bottom..
7. Pour the mixture into the mold from a height. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles..
8. Bake in the oven for 20 minutes at 170℃, then turn down the temperature to 160℃ and bake for another 10 minutes..
9. Place the cake up side down on a glass, and let it cool..
10. When mostly cooled, cover with a bag, and let it cool some more..
11. Run a skewer around the inner edge, and run a knife around the outer edge to remove the cake..
12. .

My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy. When you add the egg whites and yolks together, if the egg whites. Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture. Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites).