Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, basic plain chiffon cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Basic Plain Chiffon Cake is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Basic Plain Chiffon Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
Separate the egg whites from the yolk. Mix well with a whisk (it doesn't have to form peaks). Add the water + oil and mix well (measure them together). Great recipe for Basic Plain Chiffon Cake.
To get started with this particular recipe, we have to first prepare a few components. You can cook basic plain chiffon cake using 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Basic Plain Chiffon Cake:
- Take 3 large Egg yolk
- Get 20 grams Granulated sugar
- Take 45 ml Vegetable oil (not low-cal oil)
- Get 70 ml Milk
- Take 1 few drops Vanilla essence
- Make ready 1 (Vanilla bean)
- Prepare 70 grams Cake flour
- Take 4 large Egg white
- Get 1 dash Salt
- Get 40 grams Granulated sugar
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! Great recipe for Basic Plain Chiffon Cake.
Instructions to make Basic Plain Chiffon Cake:
- Sift the cake flour. Heat milk until warm to touch. Preheat the oven to 170℃.
- Separate the egg yolks and egg whites, and keep the egg whites in the fridge. Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish.
- Add the vegetable oil to Step 2 little by little while mixing well. Add the milk and vanilla essence (or vanilla beans) and mix well.
- Add the sifted cake flour to Step 3, mix well with the whisk.
- Add a small amount of salt to the egg whites. Add granulated sugar in small batches and whip. When it starts to be foamy, add the remaining granulated sugar.
- Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend in low speed.
- Stir in 1 spoonful of meringue into the egg yolk batter with the whisk and blend.
- The meringue will dry up quickly, so keep blending with the whisk.
- Add half of the remaining meringue into the batter from step 7. Fold in gently with a rubber spatula.
- Add rest of the meringue into the mixture from Step 9 , then fold it in gently from the bottom until the egg yolk batter and egg whites are completely blended.
- Pour the batter from Step 10 slowly and at a constant rate into the cake tin from a height of 10 cm. Stop when it's about 80% filled.
- Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Stick the batter to the edge of the cake tin.
- Bake for 20 minutes at 170℃. Then lower to 160℃ and bake for 15~20 minutes. Check with a bamboo skewer, and if it comes out clean, it's done.
- Turn over the cake tin immediately and let cool on a bottle. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from the cake tin when it's completely cooled.
- Ready to serve and ENJOY!
The ingredients and the procedure gradually get easier! Great recipe for Basic Plain Chiffon Cake. I used to bake this chiffon cake in a one size smaller mold. Since I bought a common size mold, I uploaded the recipe. How to make chiffon cake: You start by sifting the flour, sugar, baking powder, and salt into a large mixing bowl.
So that is going to wrap it up with this special food basic plain chiffon cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
