Hello, I’m Clara. Today, I will show you a way to make oil-free maple chiffon cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Oil-free Maple Chiffon Cake Recipe
Oil-free Maple Chiffon Cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Oil-free Maple Chiffon Cake is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have oil-free maple chiffon cake using 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Oil-free Maple Chiffon Cake:
- Get 4 large eggs Egg yolk
- Prepare 5 large eggs Egg white
- Make ready 100 grams Cake flour
- Get 40 grams Granulated sugar
- Take 20 grams Maple sugar
- Make ready 60 grams Maple syrup
- Take 35 ml Milk
Steps to make Oil-free Maple Chiffon Cake:
- Sift the cake flour. Separate the egg whites from the yolks. Heat your oven to 170°C.
- While adding the granulated sugar to the egg whites little by little, make a firm meringue and put it in the fridge to cool.
- Add the maple sugar to the bowl with the egg yolks and whip them together until the mixture thickens. Add the maple syrup and milk.
- Next, take the cake flour that you sifted in Step 1 and sift it into the egg yolk mixture. Mix it very well to make sure that no lumps remain.
- Add half of the meringue from Step 2 into the mixture made in Step 4 and fold it in carefully so as not to crush the air bubbles. Add the second half the meringue and mix it in.
- Now, put all of the batter back into the bowl which held the meringue and scoop up the batter from the bottom of the bowl, ladling it on top so as not to get rid of the bubbles.
- Pour the batter into the chiffon pan. While holding the middle part of the pan still, lift the whole pan and tap it on the counter to get rid of air trapped inside the pan.
- Set the oven timer for 30 minutes. First, bake the cake at 170°C for 20 minutes, then open the door and make 4 or 5 notches in the cake with a bread knife. (It’s OK if you skip this part)
- Turn the oven down to 160°C and bake the cake for another 10 minutes. (Though it’s alright to continue baking the cake at 170°C as well) The cake is finished when you can pierce it cleanly with a skewer.
- Once you’ve taken the cake out of the oven, turn the cake pan over and place it on top of a cup or something similar. Wait until the cake cools. (If you remove the cake from the pan while it’s hot, the cake will collapse.)
- Once the cake has set, use a palette knife to loosen the cake from the pan. Using a skewer to loosen the cake around the middle part will do the trick.
- Turn the pan upside down on a plate, decorate it, and it’s done. It’s a very beautiful cake with great height.
So that’s going to wrap it up for this exceptional dish oil-free maple chiffon cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
