Light and Fluffy Chiffon
Light and Fluffy Chiffon

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, light and fluffy chiffon. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Light and Fluffy Chiffon is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Light and Fluffy Chiffon is something which I have loved my whole life. They’re nice and they look wonderful.

Cooling it down helps the cake set and keep its height, which is how you get a light and fluffy chiffon cake. Chiffon Cake Pan: I recommend using a tubed aluminum chiffon cake pan with a removable base. Avoid using a pan with a non-stick coating as the cake batter will not rise as much due to the coating. This post may contain affiliate links.

To begin with this particular recipe, we must first prepare a few components. You can have light and fluffy chiffon using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Light and Fluffy Chiffon:
  1. Take 4 Eggs
  2. Get 50 grams Cake flour
  3. Prepare 50 ml Milk
  4. Make ready 50 grams Sugar
  5. Make ready 2 or 3 drops Vanilla essence

Start with room temperature egg whites, and beat with a hand mixer on low speed. Gradually add the sugar into your egg whites, while slowly increasing the speed until you get stiff peaks. Whip Meringue into Fluffy Clouds with This Baking Secret. A perfect meringue (beaten egg whites) is key to a light, fluffy, bouncy chiffon cake.

Steps to make Light and Fluffy Chiffon:
  1. Separate the egg yolks from the egg whites. Preheat your oven to 160°C. Sift the cake flour.
  2. Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish. Once it has turned whitish, add the milk and mix it all together.
  3. Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well. Add in the vanilla essence.
  4. Now make the meringue. Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
  5. Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly. Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency. (All together, add the meringue 3 times) Make sure to mix it well.
  6. Pour the batter into the cake mould from a height. Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160°C for 30 to 35 minutes. Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould. Please remove it slowly and with caution.
  7. Ready to serve and ENJOY!

Whip Meringue into Fluffy Clouds with This Baking Secret. A perfect meringue (beaten egg whites) is key to a light, fluffy, bouncy chiffon cake. Make sure there isn't any yolk in your egg whites. Yolk is a fat, and it will keep your whites from foaming properly. Chilling the egg whites makes the meringue smooth with stronger air bubbles that help the cake rise higher.

So that is going to wrap this up with this exceptional food light and fluffy chiffon recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!