Basic Fluffy Chiffon Cake
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
Basic Fluffy Chiffon Cake
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
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Fluffy Plain Chiffon Cake Fluffy Plain Chiffon Cake
This recipe uses one 18 cm chiffon cake pan. My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy.Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps. Recipe by Rearea cheese.
-
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake.The perfect meringue is glossy, fine and soft.You can make other variations with this recipe using different liquid or dry ingredients. I use 40 g of granulated sugar for egg whites to make a constant meringue every time. Recipe by xxxBEBExxx -
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I used to bake this chiffon cake in a one size smaller mold.Since I bought a common size mold, I uploaded the recipe.During Step 6, mix the meringue and the mixture lightly at the surface so that the meringue doesn't break, and mix thoroughly. It helps them blend in evenly. Recipe by Mamyuchoko -
Easy Fluffy Buttermilk Chiffon Cake Easy Fluffy Buttermilk Chiffon Cake
I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stiff peaks form and I don't think anything will go wrong. Don't forget to sift the flour. You can use plain yogurt instead of buttermilk. Recipe by pink1971 -
Fluffy Chocolate Chiffon Cake Fluffy Chocolate Chiffon Cake
Soft and fluffy chocolate chiffon sponge cake! It's a perfect chocolate taste and light texture. It goes well with whipped cream. If you chocolate lover, you should try this recipe.
-
Fluffy Yellow Chiffon Cake Fluffy Yellow Chiffon Cake
I love oil-free chiffon cake! I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. You can about half the 80 g of the castor sugar used in the egg yolk batter and meringue.Reduce the amount of soy milk (or milk) to 40ml and replace with vegetable oil to make a regular rich chiffon cake with oil.By not whipping one of the egg yolks and adding it in with the soy milk (or milk), you will get an eggy and vivid yellow fluffy chiffon cake. Recipe by Stylish Mama -
Fluffy chiffon cake Fluffy chiffon cake
It is an old recipe given to me from my Mother.I arranged the original recipe by cutting sugar to meet my family's taste.
-
Fluffy＊Chiffon Cake Fluffy＊Chiffon Cake
I completed my own recipe after many trials.I've showed the process step by step so have a try!If your hand mixer has only one whisk beat the egg whites first. When you beat the egg yolks next you don't have to wash the mixer. Even a speck of egg yolk will minimise the volume of beaten egg whites. Egg whites in the egg yolks doesn't affect the meringue, though.Use granulated sugar for creating a gentle sweetness. Recipe by Mme*Pierre -
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I was impressed by the chiffon cake recipe that my friend taught me many years ago. From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! It's a simple chiffon. I used the advice from other users and revised it so that anybody can make this without fail!This is the standard procedure. It's good to measure the vegetable oil and water together. Add it little by little and mix ve~~ry well.Adding 1/3 of sugar to the egg yolk and the remaining 2/3 of sugar to the egg whites makes it easier to make.It's soft, but you'll still be able to decorate it. You can increase the oil and water content up to 80 g. Refer to Step 30. For 1 17 cm [6.7 in] chiffon cake mold, [1 10cm mold]. Recipe by Blue poppy -
Plain Chiffon Cake Plain Chiffon Cake
I finally settled on this recipe. I modified the amount of the ingredients so that you won't fail and you can get the same result every time.Bring the ingredients to room temperature. The baking time and temperature are just suggestions. The key is to work quickly and carefully.Weigh the ingredients precisely in advance. Recipe by Myumako -
Sublime Fluffy Cocoa Chiffon Cake Sublime Fluffy Cocoa Chiffon Cake
It's quite often that cocoa batters generally sink, but adding powdered coconut milk makes it fluffy and tall. The resulting flavor is very mild and rich.Just make sure to make a batter using powdered coconut milk.Please adjust the amount of granulated sugar to your tastes. Recipe by ko-ko -
Super-Fluffy Kabocha Squash Chiffon Cake Super-Fluffy Kabocha Squash Chiffon Cake
I combined my two favorite things - kabocha squash and chiffon cakes.In Step 4, make sure to whip the meringue until stiff so that it won't drop even if the bowl is turned upside-down.If you add sugar from the beginning, the meringue won't form, so take care to add after whipping briefly. For 18 cm [7.1 in] chiffon cake mold. Recipe by kiki
More Recipes
- Plain Chiffon Cake
- Easy Chocolate Crunch for Valentine's Day
- Ladyfinger Biscuits
- Cheesy potatoes with sausage and bacon
- Banana Chiffon Cake
- Moist and Soft Cocoa Chiffon Cake
- For Valentine's Day -- Super Easy Chocolates
- Moist and Rich Pound Cake
- Chocolate Gateau at Home
- Made with Bread Flour Baked Chocolate Doughnuts
Comments