Hello, I’m Marie. Today, I will show you a way to prepare basic milk chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Basic Milk Chiffon Cake Recipe
Basic Milk Chiffon Cake is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Basic Milk Chiffon Cake is something which I have loved my entire life.
To be with this particular recipe, we must prepare a few components. You can have basic milk chiffon cake using 6 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Basic Milk Chiffon Cake:
- Make ready 6 Egg (Medium)
- Make ready 110 grams Sugar (separated into halves)
- Make ready 75 grams Milk (warmed)
- Get 70 grams Vegetable oil
- Prepare 100 grams Cake flour
- Make ready 20 grams Strong bread flour
Instructions to make Basic Milk Chiffon Cake:
- Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃.
- Crack eggs and separate egg white and egg yolk in different bowls.
- Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside.
- Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens.
- Pour in the warmed milk and mix. Adding warm liquid makes the cake moist.
- Add vegetable oil and mix some more.
- Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold.
- Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
- Next add another 1/3 of the meringue and mix quickly and evenly.
- Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
- Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
- Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat.
- Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down.
- For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5.
So that is going to wrap it up with this special dish basic milk chiffon cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
