Basic Fluffy Chiffon Cake
Basic Fluffy Chiffon Cake

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, basic fluffy chiffon cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Basic Fluffy Chiffon Cake is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Basic Fluffy Chiffon Cake is something which I have loved my whole life.

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 For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. Then whisk the ingredients together to combine them well. Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it's green color.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook basic fluffy chiffon cake using 13 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Basic Fluffy Chiffon Cake:
  1. Get 4 Raw egg yolks
  2. Get 20 grams Granulated sugar
  3. Make ready 30 ml Water
  4. Prepare 30 grams Vegetable oil
  5. Make ready 1 few drops Vanilla extract
  6. Take 50 grams Cake flour
  7. Make ready Meringue:
  8. Get 4 eggs Egg white
  9. Get 40 grams Granulated sugar
  10. Make ready Toppings:
  11. Prepare 200 ml Heavy cream
  12. Get 16 grams Granulated sugar
  13. Take 6 Strawberries

Make sure there isn't any yolk in your egg whites. The chiffon cake is light and easy to make, a dessert with a few ingredients and you can make it with or without cream. The classic chiffon cake never fails-light, airy, fluffy chiffon is irresistible when frosted with light caramel or yema frosting. It can, however, be a tricky cake to make at home.

Steps to make Basic Fluffy Chiffon Cake:
  1. Preheat the oven to 170°C.
  2. Separate the egg yolks and egg whites into different bowls.
  3. Add granulated sugar into the bowl of egg yolks, and whip.
  4. Add in water, vegetable oil and vanilla extract. Whip until it turns pale and air is incorporated.
  5. Sift the cake flour into the bowl. Switch to a whisk, and whisk well until the flour is incorporated well.
  6. 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.
  7. When the eggs are whipped to soft peaks, add in the remaining granulated sugar.
  8. 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.
  9. Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula.
  10. 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.
  11. The batter is great when it makes thick ribbons when you lift the spatula.
  12. Pour the batter into a chiffon mold. Bang a couple times on the table to flatten the surface.
  13. Bake for 30 minutes in a 170°C oven.
  14. Take it out of the oven, flip the mold upside down, and cool on top of a can.
  15. Run a paring knife along the side and unmold the cake.
  16. 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.
  17. Ready to serve and ENJOY!

The classic chiffon cake never fails-light, airy, fluffy chiffon is irresistible when frosted with light caramel or yema frosting. It can, however, be a tricky cake to make at home. Because the bulk of its rise comes from whipped egg whites, you have to be mindful to not over-mix the batter. See more ideas about fluffy chiffon cake recipe, chiffon cake, pandan chiffon cake. Learn how to make a Pandan Chiffon Cake: Tried and Tested! recipe developed over several months of experimentation.

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