Basic Fluffy Chiffon Cake

Name: Basic Fluffy Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 Raw egg yolks; 20 grams Granulated sugar; 30 ml Water; 30 grams Vegetable oil; 1 few drops Vanilla extract; 50 grams Cake flour; 4 eggs Egg white; 40 grams Granulated sugar; 200 ml Heavy cream; 16 grams Granulated sugar; 6 Strawberries

cookpad.japan @cookpad_jp

It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.
Enjoy a blissful teatime with this moist and delicate chiffon cake.

Please use a clean bowl because the meringue will not whip up if the bowl is dirty.
To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama

It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.
Enjoy a blissful teatime with this moist and delicate chiffon cake.

Please use a clean bowl because the meringue will not whip up if the bowl is dirty.
To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama

cookpad.japan @cookpad_jp

It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.
Enjoy a blissful teatime with this moist and delicate chiffon cake.

Please use a clean bowl because the meringue will not whip up if the bowl is dirty.
To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama

It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.
Enjoy a blissful teatime with this moist and delicate chiffon cake.

Please use a clean bowl because the meringue will not whip up if the bowl is dirty.
To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama

Saved

Ingredients

6 servings

4Raw egg yolks
20 gramsGranulated sugar
30 mlWater
30 gramsVegetable oil
1few drops Vanilla extract
50 gramsCake flour
Meringue:
4eggs Egg white
40 gramsGranulated sugar
Toppings:
200 mlHeavy cream
16 gramsGranulated sugar
6Strawberries

Saved

Steps

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.