Hi, I am Clara. Today, I’m gonna show you how to prepare basic fluffy chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Basic Fluffy Chiffon Cake Recipe

Basic Fluffy Chiffon Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Basic Fluffy Chiffon Cake is something that I have loved my whole life. They’re nice and they look wonderful.

To be with this recipe, we have to first prepare a few ingredients. You can have basic fluffy chiffon cake using 13 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Basic Fluffy Chiffon Cake:

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

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.

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