Hi, I am Marie. Today, I will show you a way to make my favorite plain chiffon cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My Favorite Plain Chiffon Cake Recipe
My Favorite Plain Chiffon Cake is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. My Favorite Plain Chiffon Cake is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook my favorite plain chiffon cake using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make My Favorite Plain Chiffon Cake:
- Get 120 Flour (cake flour)
- Get 120 grams Sugar
- Get 80 ml Vegetable oil
- Prepare 80 ml Water
- Get 5 Egg yolk
- Get 6 Egg white
- Prepare 1/2 tsp Baking powder
- Make ready 1 dash Salt
Instructions to make My Favorite Plain Chiffon Cake:
- Put egg yolk and sugar in a bowl and mix slowly at a low level for 10 seconds using a hand mixer. Then mix quickly on high until it becomes smooth.
- Add vegetable oil little at a time to Step 1 and continue mixing. After everything is mixed well, add water little at a time and mix.
- When Step 2 becomes pale, and when can see a pattern in the mixture, when stopping the hand mixer, then it is ready.
- Put egg white in another bowl and mix slowly with a low level (using a hand mixer) for 10 seconds. Then mix quickly with a high level until the form becomes smooth (clean the beaters before use).
- Add sugar to step 4 and whip up until stiff peaks form (preheat the oven to 170℃ for 10 minutes right before adding the sugar).
- Add flour, baking powder, salt which has been combined and sifted together to the bowl of egg yolk. Briskly mix well with a whisk to incorporate the dry ingredients.
- Mix all the flours which is on the whisk too. Keep a little more that 1/3 of egg white and add the rest of egg white to Step 6. Mix gently so that the bubbles don’t pop.
- When it is mixed, add the rest of the egg white to Step 7 and mix gently thinking that you are never going to lose any bubbles (but don’t leave any clumps of meringue).
- Pour Step 8 into a cake pan while spinning the cake pan so that the dough would be evenly poured in. Then stick two disposable chopsticks in the dough until the tip of the chopstick hit the bottom of the cake pan and spin the cake pan 5 times.
- To add the finishing touches, hold the middle of the cake pan which looks like a chimney and the edge. Tap the cake pan on a table with a cloth spread on for 10 times to eliminate air pockets.
- Bake in the 170℃ preheated oven for 50 minutes using the turn table. When it is ready, turn the cake pan upside down and cool.
- If you add less water and add 2 teaspoons of , it would color the cake yellow and would make it look nicer.
So that’s going to wrap it up with this special dish my favorite plain chiffon cake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
