Hello, I am Laura. Today, I’m gonna show you how to make plain chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Plain Chiffon Cake Recipe
Plain Chiffon Cake is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Plain Chiffon Cake is something that I’ve loved my entire life. They are nice and they look wonderful.
To be with this recipe, we have to prepare a few ingredients. You can cook plain chiffon cake using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Plain Chiffon Cake:
- Prepare 3 medium Egg yolks
- Take 3 medium Egg whites
- Get 45 grams Vegetable oil
- Take 50 grams Water
- Prepare 85 grams Granulated sugar
- Make ready 3 grams Baking powder
- Make ready 80 grams Cake flour
- Make ready 1 dash Liqueur (white )
Instructions to make Plain Chiffon Cake:
- Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth. Add the oil and water, and mix some more.
- Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury.
- Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form. It should be firm enough that if you flip the bowl, the meringue doesn’t slide off.
- Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter.
- Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly. When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy.
- Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter.
- Bake in the oven preheated to 170℃ for 30 minutes. When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled.
- Run a chiffon knife around the edges of the pan to remove from the mold, and it’s done.
- I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold.
- When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake. You will have some leftover batter.
So that is going to wrap this up for this exceptional dish plain chiffon cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
