Hello, I’m Marie. Today, we’re going to make my vanilla chiffon cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My Vanilla Chiffon Cake Recipe
My Vanilla Chiffon Cake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. My Vanilla Chiffon Cake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have my vanilla chiffon cake using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make My Vanilla Chiffon Cake:
- Make ready 4 large Egg yolk
- Take 5 large Egg white
- Prepare 70 grams Granulated sugar
- Prepare 45 ml Milk
- Take 40 ml Vegetable oil
- Take 100 grams Cake flour
- Get 1 stick Vanilla Beans
Instructions to make My Vanilla Chiffon Cake:
- Sift the flour and set aside. Separate the egg whites and yolks. Cold milk is OK. Preheat the oven to 170°C.
- Add half of the granulated sugar to the egg yolks. Beat until it becomes whiter and then add the milk and vegetable oil.
- Add the vanilla beans (Cut an opening vertically with a knife and with a fork, scrape out the beans) to the mixture from Step 2 and mix together.
- Sift the sifted flour from Step 1 into the bowl and mix together very very well, being sure not to form clumps.
- Add the remaining granulated sugar little by little to the bowl with the egg whites. Beat together until a sturdy meringue is formed.
- Add 1/3 of the meringue from Step 5 into the mixture from Step 4 and gently mix. Add another half of the meringue and mix together.
- Next, reverse and add the batter mixture into the remaining meringue. Scoop the batter gently from the bottom and mix in a cutting motion, being careful not to break the foam.
- Pour it into the chiffon mold. Hold the center cylinder and bang the entire mold to get rid of air bubbles.
- Set the oven for 30 minutes. First bake for 20 minutes at 170°C. Midway through the baking, cut 4 ~5 notches in the cake (you don’t have to do this).
- Then lower the heat to 160°C and continue baking (you can also leave it at 170°C). Halfway through this baking time, stick a skewer into the cake and if it comes out clean then the cake is ready.
- When it’s out of the oven, place it upside down, still in the mold, onto a cup. If you try to take it out while it’s still warm, it will fall apart.
- Once the cake has cooled, use a palette knife to remove the cake from the mold. Use a bamboo skewer to separate around the center cylinder.
- Flip it upside down onto a plate, arrange it nicely, and it’s finished. It has such a beautiful height.
So that is going to wrap this up for this exceptional dish my vanilla chiffon cake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
